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Continued: Recipes: egg roulade, bruschetta with eggs and lobster and more

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  • Last update: March 27, 2013 - 5:30 PM


Makes 12.

Note: Crabcakes replace Canadian bacon in this classic dish, and there’s no need for hollandaise sauce. From Wolfgang Puck in “The Macy’s Culinary Council Thanksgiving Holiday Cookbook.” He notes that cooking the eggs sunny-side-up instead of poaching them is quicker and less fussy. Not enough time to make crabcakes? Great ones are available at Costco (the Handy brand). Panko breadcrumbs are bigger and lighter than the traditional crumb, which can be substituted.

• 2 tbsp. extra-virgin olive oil

• 1/2 c. mixed diced red, yellow and green bell peppers

• 1/2 c. diced red onions

• 1 c. heavy cream

• 1/2 tsp. minced jalapeño chile or red pepper flakes

• 2 tsp. chopped fresh chives

• 2 tsp. chopped fresh dill

• 2 tsp. chopped fresh flat-leaf parsley

• Leaves from 2 fresh thyme sprigs, chopped

• 1/2 tsp. salt

• 1/8 tsp. cayenne pepper

• 1 extra large egg, lightly beaten

• 1 c. panko breadcrumbs (see Note), divided

• 1 c. ground almonds, divided

• 1 1/4 lb. fresh lump crabmeat, picked over for cartilage and shell fragments

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