Seafood Eggs Benedict

• 12 eggs
• 1 to 2 tablespoons vinegar
• 12 slices ciabatta bread, or 6 cut in half if they are large
• unsalted butter, for spreading
• 6 tablespoons cream cheese
• 12 spears asparagus, cut in half and steamed until fork tender
• 1/2 lemon, zested
• 1 1/2 cups jumbo lump crabmeat, picked and divided into 12 portions
• 12 slices smoked salmon
• 12 large shrimp, cooked, completed peeled and deviened
• , to taste
• 12 sprigs dill, about 2- inches long
• 1 recipe hollandaise sauce

1. In a large pot of boiling water add the vinegar.
2. Turn the heat down to a low simmer.
3. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water.
4. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque.
5. Remove from the water.
6. Meanwhile, butter the ciabatta on both sides and place in a pan or a on a griddle to lightly toast.
7. Top each piece the with a smear of cream cheese.
8. Top each with 2 pieces of asparagus.
9. Top the asparagus with a scoop of crabmeat and a piece of smoked salmon.
10. Place the poached egg on top.
11. Top each egg with a shrimp and drizzle with the hollandaise.
12. Season with the salt and pepper.
13. Garnish with the dill and the lemon zest.

eggs, vinegar, bread, unsalted butter, cream cheese, fork tender, lemon, jumbo lump crabmeat, salmon, shrimp, dill, hollandaise sauce

Taken from www.foodrepublic.com/recipes/seafood-eggs-benedict-recipe/ (may not work)