Crab and Avocado Eggs Benedict
The ultimate brunch indulgence, Crab and Avocado Eggs Benedict combines creamy hollandaise, fresh crab, and perfectly poached eggs on toasted muffins. This easy yet elegant dish is perfect for any occasion and sure to impress your guests!
Equipment
- Chef's Knife
- Frying Pan
- Blender
Ingredients
- ½ cup blender hollandaise
- 2 English muffins
- 4 poached eggs
- 1 cup cooked, flaked crab about 1 pound
- 1 tomato sliced
- 1 avocado pitted and sliced
- paprika
- kosher salt and freshly ground black pepper
Instructions
- Start by preparing the hollandaise. In a small saucepan, combine your ingredients and keep it warm over low heat. A gentle simmer is ideal. The warmth will help the flavors meld together beautifully, so don’t rush this step.
- Next, split the English muffins and toast them until golden brown. This will add a lovely crunch that contrasts perfectly with the creamy elements of the dish. Keep an eye on them to prevent burning!
- While the muffins are toasting, it's time to poach the eggs. Bring a pot of water to a gentle simmer and crack the eggs in one at a time. The water should create a gentle whirlpool to help the egg whites wrap around the yolks. Cook until the whites are set but the yolks remain runny.
- While the eggs are cooking, warm the crab in the microwave for about 45 seconds. You want it warm but not overcooked, maintaining its delicate texture and flavor.
- Now, for assembly! On a warm plate, place two toasted halves of the English muffin. Top each half generously with a spoonful of hollandaise. The sauce should have a silky texture that flows over the muffins.
- Next, layer on a few slices of tomato and avocado. The freshness of these ingredients will brighten the dish and add a wonderful creaminess.
- Carefully place a poached egg on top of each muffin half. The egg should have a lovely sheen, and when pierced, the yolk should flow gently.
- Now, add about ¼ cup of the warmed crab on top of the egg. This adds a hearty component to the dish, making it even more satisfying.
- For the finishing touches, drizzle more hollandaise over the top and sprinkle with paprika, kosher salt, and freshly ground black pepper to taste.
- Finally, serve the Crab and Avocado Eggs Benedict warm. Encourage your guests to dig in immediately to enjoy the perfect combination of textures and flavors!
Notes
When storing leftovers, keep components separately in airtight containers. Enjoy the hollandaise fresh, ideally the same day.