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
Scale
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
