The Breakfast Club's crab cake benedict recipe

The Breakfast Club is serving up new breakfast and brunch options around metro Detroit. They now have eight locations in the area. 

Owner George Dimitriou and head chef Jon Horne from the Livonia location joined us in the FOX 2 Cooking School to tell us more about their recipes. 

1 can of crab 
1 tablespoon of mustard  
2 cups bread crumbs  
2 eggs  
1/4 cup scallions  
1/4 cup mayo  
1 tablespoon lemon pepper  
3 tablespoons pickle relish  
Mix all ingredients pat into 2 1/2 ounce patties 

To assemble benedict's
Grill English muffins toast, top with crab cake and two poached eggs and some hollandaise sauce. Sprinkle with fresh parsley. 

Tomato Au Gratin 
One bag mozzarella/provolone cheese  
3 cups Panko  
One bag of Parmesan  
2 cups chopped fine fresh basil  
1 teaspoon black pepper  
1 teaspoon salt  

Mix the cheese and crumbs together. Sprinkle a thick layer of crumbs in the bottom of a pan. Put a layer of tomatoes in a dish then crumbs and cheese.  Sprinkle salt and pepper. Continue these layers until the pans are full.  Make sure the last layer is thick of crumbs and cheese. 

Bake in the oven until tomatoes are soft and the top is nicely browned.