Crab Eggs Benedict

Buttery crabmeat, silky hollandaise, and golden poached eggs make this brunch dish irresistibly luxurious.

Rated 5 by 1 parent

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Course: Breakfast

Cuisine: French

Keyword: crab eggs benedict, eggs benedict, hollandaise with crab, seafood brunch

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: people

Calories: 854kcal

Cost: $22.00

Equipment

1 Mixing Bowl
1 Saucepan for poaching eggs
1 Whisk
1 slotted spoon for removing poached eggs
1 toaster for English muffins

Ingredients

2 English muffins split and toasted
4 eggs for poaching
1 tbsp white vinegar for poaching water
1/2 cup unsalted butter melted, for hollandaise
2 egg yolks for hollandaise
1 tbsp lemon juice freshly squeezed
1/2 tsp Dijon mustard
6 oz lump crabmeat picked over for shells
1 tbsp unsalted butter for warming crab
1 tbsp chives finely chopped
1 tsp Old Bay seasoning optional garnish
1 tbsp microgreens for garnish

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Instructions

Bring a saucepan of water to a gentle simmer with white vinegar. Crack eggs into individual ramekins, swirl water, and gently slide each egg in. Poach for 3–4 minutes, then remove with a slotted spoon.
4 eggs, 1 tbsp white vinegar
Whisk egg yolks, lemon juice, and Dijon mustard in a mixing bowl. Slowly drizzle in melted butter while whisking until thickened and smooth.
1/2 cup unsalted butter, 2 egg yolks, 1 tbsp lemon juice, 1/2 tsp Dijon mustard
In a small skillet, melt butter and gently warm lump crabmeat over low heat until heated through. Do not brown.
6 oz lump crabmeat, 1 tbsp unsalted butter
Toast English muffin halves until golden brown and crispy.
2 English muffins
Place muffin halves on plates. Top each with warmed crab, a poached egg, a spoonful of hollandaise sauce, chopped chives, a sprinkle of Old Bay, and microgreens.
2 English muffins, 4 eggs, 6 oz lump crabmeat, 1 tbsp chives, 1 tsp Old Bay seasoning, 1 tbsp microgreens

Notes

You can substitute smoked salmon or shrimp for the crabmeat. For a spicier kick, add cayenne to the hollandaise. Use room-temperature eggs for easier poaching.

This recipe is an independent creation and is not affiliated with or endorsed by any brand.

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