If you’ve ever dreamed of merging the decadence of brunch classics, Crab & Avocado Eggs Benedict is the dish you need to experience. Each bite delivers a trio of creamy avocado, sweet crab, and perfectly poached egg, all nestled atop a buttery English muffin and blanketed in silky hollandaise sauce. It’s elegant enough for special occasions, yet simple for a leisurely weekend treat. With balanced flavors and a luxurious texture, this show-stopper will leave everyone swooning at the table.
Ingredients You’ll Need
The beauty of Crab & Avocado Eggs Benedict lies in its straightforward ingredients—each one plays a pivotal role in making the finished dish irresistible. From the freshness of the crab to the richness of the hollandaise, every element counts, so choose the best you can get your hands on for vibrant flavor and color.
- Eggs: Fresh, large eggs give you luxurious poached eggs with rich, runny yolks—the heart of any Benedict.
- English muffins: Toasted until just golden, these provide structure and crunch to contrast the creamy toppings.
- Avocado: Ripe and creamy, it offers a cool layer and pairs beautifully with seafood.
- Cooked lump crab meat: Use real, high-quality crab for naturally sweet, delicate flavor—check for shells before using!
- Lemon juice: Adds brightness and balances the richness of the sauce and avocado.
- Unsalted butter: Needed both in the hollandaise and for warming the crab, it gives this dish its signature silkiness.
- Salt and pepper: Essential for seasoning every layer from eggs to sauce to crab.
- Chopped chives or parsley (optional): A sprinkle of fresh herbs on top adds a bright finish and extra color.
- Egg yolks (for Hollandaise): The key to a lusciously thick and flavorful sauce.
- Melted unsalted butter (for Hollandaise): Whisked into the yolks to create that signature hollandaise sheen.
- Lemon juice (for Hollandaise): Pulls together all the flavors and lightens the sauce.
- Dijon mustard (optional, for Hollandaise): Gives a gentle tang and subtle complexity to the sauce.
- Cayenne pepper (for Hollandaise): Just a pinch wakes up your tastebuds without overpowering.
- Salt (for Hollandaise): Balances and brings out all those buttery, yolky, lemony notes.
How to Make Crab & Avocado Eggs Benedict
Step 1: Whisk Up the Hollandaise Sauce
Begin by setting up your double boiler—just a heatproof bowl over lightly simmering water works if you don’t have a dedicated one. In the bowl, whisk your egg yolks and lemon juice together until the mixture lightens just a bit and thickens slightly. While whisking constantly, slowly stream in your melted butter, letting the sauce get silky and rich. A bit of Dijon mustard, cayenne, and salt will finish it off with a lightly spicy, lemony note. Keep the sauce warm over the water on low heat; give it a quick whisk every so often so it stays creamy and doesn’t set.
Step 2: Warm the Crab Meat
In a small skillet, melt a touch of butter, then add the crab meat and a splash of lemon juice. Warm gently, just until heated through, and season with salt and pepper—this step brings out that delicate, sweet flavor that makes Crab & Avocado Eggs Benedict so delightful. Set aside and keep warm while you get ready to poach the eggs.
Step 3: Poach the Eggs
Fill a pot with a few inches of water and bring it to a gentle simmer, adding a splash of vinegar if you like extra tidy poached eggs. Crack each egg into a small cup first, then glide them into the simmering water. Let them cook for 3 to 4 minutes, until the whites are firm but the yolks are still beautifully runny. Scoop them out with a slotted spoon and let them rest for a few seconds on a paper towel to drain off any extra water.
Step 4: Toast and Layer
Split your English muffins and toast them until golden and a little crisp. Arrange the halves on your plates and, while they’re still warm, layer on slices or a gentle mash of avocado. The creaminess is the perfect base for the sweet crab and poached egg to come. Next, spoon over the warm crab meat for a taste of pure luxury.
Step 5: Assemble and Top
Top each loaded muffin half with a perfectly poached egg. Use a generous hand with the hollandaise sauce, letting it cascade down the sides. Finish your Crab & Avocado Eggs Benedict with a dusting of chives or parsley, and a pinch of pepper if you fancy. Serve right away, while everything is buttery, warm, and inviting.
How to Serve Crab & Avocado Eggs Benedict
Garnishes
Garnishes take this brunch dish from great to unforgettable. A hearty scattering of chopped chives or parsley not only adds brightness but smartens up the presentation. If you love a little more tang, a quick zest of lemon over the top works wonders. And for anyone who craves a kick, a dash of hot sauce or a dusting of smoked paprika over your Crab & Avocado Eggs Benedict adds a tasty twist without stealing the show.
Side Dishes
Serve your Crab & Avocado Eggs Benedict alongside roasted breakfast potatoes, a crisp green salad, or fresh fruit. The richness of the main dish pairs perfectly with sides that add a different texture or some acidity—think simple arugula with lemon, a pile of juicy berries, or even a sprig of grilled asparagus. Keep the sides simple so the Benedict remains the star of the plate.
Creative Ways to Present
If you’re making this dish for a special gathering, get playful with presentation! Try serving individual Crab & Avocado Eggs Benedict stacked on mini brioche rounds, or add lightly pickled red onions for a tangy contrast. A drizzle of sriracha or chipotle cream can add color and depth. For a crowd, arrange the Benedicts on a long platter and let guests serve themselves family-style, making your brunch feel festive and unforgettable.
Make Ahead and Storage
Storing Leftovers
Crab & Avocado Eggs Benedict is best enjoyed fresh, but if you do find yourself with leftovers, store each component separately to preserve the textures. Keep the crab, avocado, and eggs in airtight containers in the fridge, and the hollandaise in a separate jar. English muffins are happiest in a bread bag or airtight box on the counter for up to a day.
Freezing
The fresh elements and delicate hollandaise sauce mean freezing isn’t ideal for Crab & Avocado Eggs Benedict. The avocado will brown and the sauce may separate, so if you do need to freeze something, only freeze the English muffins and crab, tightly wrapped. Thaw and re-warm before using in the recipe, and prepare the eggs, sauce, and avocado fresh.
Reheating
To gently reheat leftover crab and English muffins, use a skillet over low heat or a quick stint in the toaster. Hollandaise can be very gently rewarmed in a heatproof bowl over simmering water, whisking constantly so it doesn’t split. To reheat poached eggs, dunk them briefly in hot (not boiling) water for about a minute—this helps restore their soft texture without overcooking the yolks. Fresh avocado slices are best added just before serving.
FAQs
Can I use canned crab meat for Crab & Avocado Eggs Benedict?
Absolutely, fresh lump crab is ideal, but high-quality canned crab works well in a pinch. Just drain it thoroughly and check carefully for any shells before using. For the best flavor, choose canned crab refrigerated and packed in water rather than shelf-stable versions.
What’s the secret to perfectly poached eggs?
The trick is to use very fresh eggs, simmer your water gently (not a roaring boil), and add a splash of vinegar to help the whites set. Crack each egg into a small cup first, then slide it into the water thoughtfully. Don’t forget to drain the eggs on a paper towel afterward to avoid a watery Benedict!
How do I keep hollandaise sauce from splitting?
Slow and steady wins the race—whisking constantly and adding the melted butter little by little helps create that silky emulsion. If your sauce looks like it’s starting to split, a teaspoon of warm water and vigorous whisking can often bring it back together.
Can I make Crab & Avocado Eggs Benedict for a crowd?
Definitely! Poach your eggs in advance and shock them in ice water, then quickly reheat them in hot water just before serving. Keep the crab warm, have all the toppings prepped, and assemble just before bringing them to the table. A platter of Crab & Avocado Eggs Benedict is always a party hit.
Is there a good substitute for avocado in this recipe?
If you’re out of avocado or prefer another flavor, try a layer of sautéed spinach or even a thin slice of ripe tomato for a fresh twist. Both pair beautifully with crab and hollandaise, maintaining the creamy texture this dish is known for.
Final Thoughts
There’s simply nothing like the taste of Crab & Avocado Eggs Benedict to make any morning special. If you’re craving a brunch that feels both luxurious and homemade, this dish always delivers. Gather your favorite people, brew a fresh pot of coffee, and treat yourselves to a brunch that’s truly worthy of celebration—you’ll be dreaming of this recipe long after the last bite!
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Crab & Avocado Eggs Benedict Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (2 halves each)
- Category: Breakfast, Brunch
- Method: Poaching, Assembling
- Cuisine: American
- Diet: Non-Vegetarian
Description
Elevate your breakfast or brunch with this luxurious twist on classic Eggs Benedict. Succulent crab meat, creamy avocado, perfectly poached eggs, and velvety hollandaise sauce come together on toasted English muffins for a delightful meal.
Ingredients
Main Ingredients:
- 4 large eggs
- 2 English muffins, split and toasted
- 1 ripe avocado, sliced or mashed
- 1 cup cooked lump crab meat (drained and shell-free)
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- Chopped chives or parsley for garnish (optional)
For the Hollandaise Sauce:
- 3 large egg yolks
- ½ cup unsalted butter (melted)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard (optional)
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Make the Hollandaise Sauce: In a double boiler, whisk egg yolks with lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking until thick and smooth. Stir in mustard, cayenne, and salt. Keep warm.
- Prepare the Crab: In a skillet, warm crab meat with butter and lemon juice, season with salt and pepper, then set aside.
- Poach the Eggs: Simmer water, add vinegar, crack eggs into water, cook for 3–4 minutes until whites are set but yolks are runny. Drain on paper towels.
- Assemble the Benedict: Place muffin halves on plates, top with avocado, warm crab, poached egg, hollandaise sauce, and garnish with chives or parsley. Serve immediately.
Notes
- Enhance hollandaise with hot sauce or lime on avocado.
- Use a metal bowl over a saucepan if you don’t have a double boiler.
Nutrition
- Serving Size: 2 muffin halves
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 310mg
