When we asked chefs Brigitte Bledsoe and Zuri Coles about their favorite mom-inspired dish, they both looked at one another and grinned:
“‘Bennies!” They said in unison. (We’re pretty sure they didn’t rehearse that…)
Since Miss Shirley’s is known for their Eggs Benedicts, it’s no surprise that Chef Bledsoe (Corporate Executive Chef) and Chef Coles (Executive Chef of the Roland Park location) selected the brunch favorite as the dish they’d treat their own moms on mother’s day.
“There is just something fancy about a poached egg,” saidChef Coles, who went on to add that while she makes them at work she usually only makes them for the holidays at home.
Their individual takes on crab ‘bennies vary a bit. Chef Bledsoe’s dish, Soft Shell Crab and Succotash Eggs Benedict, involves a Fried Softshell Crab (her mom’s favorite), Tabasco Bacon Onion Jam, and Chow Chow.Chef Coles’ take is a more traditional ‘bennie topped with lump crabmeat.
“I got my love of softshells from my mom,” said Chef Bledsoe, who lives within walking distance of her mom in Towson.
One thing is for certain: all crab ‘bennies must have Old Bay.
Mother’s Day happens to be one of the busiest days of the year at Miss Shirley’s, so the chefs will be celebrating with their own families the night before — in a quintessentially Baltimore way. They’re getting their families together for a crab feast.
(Are you sensing a crustacean affinity?)
You can stop by Miss Shirley’s for brunch and order Soft Shell Crab and Succotash Eggs Benedict (it’s on the menu!), create your own Bennie with lump crabmeat or tackle Chef Bledsoe’s dish in your own kitchen. She’s sharing the recipe with us!
- 6 each Cornmeal Breaded & Fried Soft Shell Crabs
- 6 each Jumbo English Muffins, halved
- 12 each Large Brown Eggs
- 6 each Sausage Patties
- 3 cups of Black Eyed Pea Succotash
- 12 ounces Hollandaise Sauce
- 6 ounces Old Bay Remoulade
- 6 ounces Chow Chow
- 6 ounces Tabasco Bacon Onion Jam, room temperature
- 6 small bunches of Mache Lettuce
- Old Bay to garnish
- Water & White Wine Vinegar to poach Eggs
- Cook Sausage Patties in pan or oven until golden brown and cooked through. Cut each patty in half and set aside.
- Toast English Muffins and also set aside.
- Poach each Egg in simmering Water & White Wine Vinegar, and place on plate to the side.
- On a large plate, place each half of one English Muffin in opposite corners.
- Place half of a Sausage Patty on each half of English Muffin.
- Place 1 Poached Egg on each half of the English Muffin, on top of the Sausage Patties.
- In center of plate, place half of a cup of Succotash Salad.
- Place 1 each fried Soft Shell Crab on top of Succotash Salad.
- Place a dollop of Old Bay Remoulade on top of fried Soft Shell Crab.
- On 2 remaining opposite corners from the English muffin place 1 teaspoonful of Chow Chow opposite the other corner with 1 teaspoonful of Tabasco Bacon Onion Jam.
- Spoon Hollandaise Sauce on top of each Poached Egg.
- Garnish with small bunch of Mache Lettuce in center of plate and sprinkle dish lightly with Old Bay.
- Repeat this for all six plates. Serve hot.
- Get the recipes for Tabasco Bacon Onion Jam, Chow Chow, Black Eyed Pea Succotash, Hollandaise Sauce, and Old Bay Remoulade here: http://bit.ly/2ruM8m3
Photos by Wendy Hickok, Wendy Hickok Photography.