Looking to elevate your breakfast game? This Crab Eggs Benedict recipe is a luxurious twist on the classic Eggs Benedict, featuring succulent crab meat, creamy Hollandaise sauce, and perfectly poached eggs on a toasted English muffin. This delicious dish is perfect for a special brunch or weekend treat. Follow our 5-step Crab Eggs Benedict recipe to enjoy a restaurant-quality breakfast at home!
Ingredients for Crab Eggs Benedict:
- 1/4 cup butter (for the Hollandaise sauce)
- 4 egg yolks (reserve egg whites for other recipes if desired)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (or substitute with paprika)
- 1/8 teaspoon black pepper (white pepper works if you prefer no visible specks)
- 1 teaspoon white vinegar (for poaching the eggs)
- 4 eggs (for poaching)
- 4 slices of English muffin (toasted)
- 1/2 cup cooked crab meat (for that crab flavor)
- Fresh chives (for garnish)
Instructions for Making Crab Eggs Benedict
Step 1: Prepare the Hollandaise Sauce
- Melt the 1/4 cup of butter over medium heat in a small saucepan.
- Separate the 4 egg yolks into a bowl. Whisk the yolks until they turn a pale yellow color. Adding an electric mixer can make this easier, but it’s perfectly fine to whisk by hand.
- Slowly add 1 tablespoon of lemon juice, whisking continuously. The acidity will thicken the mixture, creating a rich base for the sauce.
- Season with 1/4 teaspoon of salt, 1/8 teaspoon of cayenne pepper, and 1/8 teaspoon of black pepper. Adjust to taste if needed.
- Gradually drizzle in the melted butter, whisking continuously until the sauce thickens. This Hollandaise sauce has a quick and easy preparation but delivers delicious flavor.
Step 2: Poach the Eggs
- Fill a large pot with water and bring it to a boil. Once boiling, reduce to a simmer.
- Add 1 teaspoon of white vinegar to help the eggs hold their shape.
- Crack each egg into a small bowl, then gently tip it into the simmering water. Let each egg poach for about 3–5 minutes, depending on how runny you like the yolk.
Step 3: Toast the English Muffins
- Split each English muffin in half and toast until golden and crispy. The toasted texture pairs perfectly with the creamy Hollandaise sauce and tender crab.
Step 4: Assemble the Crab Eggs Benedict
- Place a portion of the cooked crab meat on each half of the toasted English muffin.
- Top the crab with a poached egg.
- Drizzle a generous amount of Hollandaise sauce over each poached egg. The rich, buttery sauce is the perfect complement to the delicate crab flavor in this Crab Eggs Benedict.
- Garnish with freshly chopped chives for a burst of color and flavor.
Tips for Perfect Crab Eggs Benedict
- Use Fresh Crab: The quality of the crab meat makes a difference, so try to use fresh or high-quality cooked crab for the best results.
- Fresh Eggs for Poaching: Fresh eggs hold together better when poached, helping you achieve that classic Eggs Benedict look.
- Hollandaise Sauce Variations: If you want to experiment, try adding a hint of Dijon mustard or extra cayenne for a slight twist on traditional Hollandaise sauce.
Make sure to try this Crab Eggs Benedict recipe for your next brunch or special breakfast. The delightful mix of creamy Hollandaise, tender crab, and perfectly poached eggs is bound to be a new favorite!
Crab Eggs Benedict is an impressive yet simple recipe that can transform your breakfast experience. Combining crab, eggs, and Hollandaise creates a luxurious taste you’ll love. This Crab Eggs Benedict recipe is sure to be a hit with family and friends, making it a memorable addition to your breakfast repertoire.
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