Make this now: Lark’s John Sundstrom enters dish in national breakfast battle

Chef John Sundstrom of Capitol Hill’s Lark restaurant is representing Seattle in the Hometown Breakfast Battle, a competition pitting 135 chefs from 135 cities in a battle to create the best breakfast.

Sundstrom’s English muffin with Dungeness crab, green goddess dressing and green apple salad, which uses iconic Pacific Northwest flavors, will go head to head with other chefs’ dishes from around the country.

Go to www.thomasbreakfastbattle.com to vote for your favorite dish. Voting for the first round ends Sept. 27, with 135 chefs sliced down to 16. A winner will be announced after voting ends on Oct. 25.

Sundstrom won the James Beard Award for Best Chef Northwest in 2007, and was a semi-finalist for the James Beard Award Outstanding Chef USA in 2014.

English muffin with Dungeness crab, green goddess dressing and green apple salad

4English muffins, split

2tablespoons butter

½pound Dungeness crab meat, chilled

½cup green goddess dressing (see below)

½teaspoon chives, minced

Dressing

2tablespoons Champagne vinegar

1shallots, minced

1clove Garlic, minced

2teaspoons anchovy, chopped (optional)

1teaspoon tarragon, picked and chopped

1teaspoon Italian parsley, picked and chopped

1teaspoon green onions, chopped

¼cup buttermilk

½cup mayonnaise

2tablespoons extra virgin olive oil

¼teaspoon kosher salt

Fresh black pepper, a pinch

Salad

1Granny Smith apple, washed, peel on

1bunch watercress, trimmed, washed, dried

1bunch frisee, trimmed, washed, dried

¼teaspoon lemon juice

1teaspoon extra virgin olive oil

Kosher salt, a pinch

For the green goddess dressing, combine all ingredients in food processor or blender, pulse to puree.

For the green apple salad, just before toasting english muffins: thin slice apples (discard core) then toss in a salad bowl with watercress, frisee, lemon juice, olive oil and salt.

Serve on sandwiches or on side.

To assemble, combine crab meat with dressing, shallot and chive, chill until ready to serve.

Heat a cast iron skillet over medium heat, add butter to pan and toast the English muffins to golden on the cut sides.

Once all muffins are toasted, divide crab mixture evenly over four of the halves, add the top piece and serve.

Apple salad can be served on the muffin with the crab or on the side.