Crab Hash and Poached Eggs with Spinach and Whole Grain Mustard Sauce

By karen1

Ingredients

• Sauce
• 2 cups heavy whipping cream
• 3 tablespoons fresh lemon juice
• 2 tablespoons whole grain mustard
• Eggs
• 1 teaspoon distilled white vinegar
• 8 large eggs
• Hash
• 1 pound red-skinned potatoes, halved
• 2 teaspoons plus 3 tablespoons olive oil, divided
• 1/2 cup fennel bulb, chopped
• 1/4 cup red bell pepper, chopped
• 1/4 cup green bell pepper, chopped
• 1/4 cup onion, chopped
• 1/2 pound lump crab meat
• 1 1/2 1½ teaspoon fresh thyme, chopped
• 1 1/2 1½ teaspoon fresh tarragon, chopped
• 1/3 cup shallots, minced
• 1 garlic clove, minced
• 2 5-ounce bags fresh baby spinach
• 2 tablespoons (1/4 stick) butter

Details

Servings 4
Adapted from tastebook.com

Preparation

Step 1

Sauce: Boil cream in heavy medium saucepan over medium-high heat until reduced to 1 cup, watching closely and adjusting heat to prevent cream from boiling over, about 12 minutes. Whisk in lemon juice and mustard. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and chill.
Eggs: Bring large non-stick skillet of water to simmer over medium heat. Add vinegar. Crack 1 egg into small custard cup and carefully transfer to water, submerging cup to allow egg to slip into water. Repeat with 3 more eggs. Poach eggs until whites are set and yolks are still runny, about 3 minutes. Using slotted spoon, transfer eggs to bowl of ice water. Repeat with remaining 4 eggs. Can be made 1 day ahead. Cover and chill.
Hash: Place potatoes in medium saucepan. add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium and simmer until potatoes are tender, about 12 minutes. Drain. When cool enough to touch, peel potatoes. Press potatoes through potato ricer or mash finely with potato masher.
Heat 2 teaspoons oil in heavy medium skillet over medium-high heat. Add fennel, all bell peppers, and onion. Sauté until soft, about 5 minutes. Add to potatoes. Add crab, thyme, and tarragon; toss to distribute evenly, breaking up larger cab pieces. Form crab mixture into eight 1-inch-high cakes. Place on rimmed baking sheet. Can be made 8 hours ahead. Cover and chill.
Heat 1 tablespoon oil in large pot over medium-high heat. Add shallots and garlic and stir until soft, about 1 minute. Add spinach. Cook until wilted, stirring often, about 3 minutes. Keep warm.
Bring heavy large skillet of water to simmer over high heat. Melt butter with remaining 2 tablespoons oil in another heavy large skillet. Fry crab hash cakes until browned and crisp, 3 to 4 minutes per side. Transfer 2 cakes to each of 4 plates. Top with spinach mixture. Carefully transfer poached eggs to simmering water and cook just until heated through, about 1- minute. Using slotted spoon, place well-drained eggs atop spinach mixture.
Rewarm sauce. Spoon over eggs and serve.