Quick Crab Benedict

Pat Duran

By
@kitchenChatter

It's best to use good crab in this recipe- look for pasteurized kind in the refrigerated section of the supermarket.
A quick and easy breakfast or lunch..even good enough to serve for breakfast for company.


Featured Pinch Tips Video

Comments:

Serves:

2

Prep:

5 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

4 large
eggs,poached
2
english muffins, split and toasted
1/2 c
good crab meat
1
ripe avocado,pitted and sliced
1/2 c
hollandaise sauce, store bought

Directions Step-By-Step

1
Top each toasted muffin with avocado slices and then place the poached eggs.
2
Top eggs with the crab and then with the hollandaise sauce.
Sprinkle each serving with old bay seasoning.
3
Your may like this one too:
Easy Brown Butter Hollandaise Sauce:
3 egg yolks
1/2 teaspoon yellow mustard
2 Tablespoons lemon juice
1 teaspoon chopped lemon zest
1/2 cup hot brown butter
1 Tablespoon chopped chives
Melt the butter in a small saucepan over medium heat and watch it until the color turns golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
In a blender combine the egg yolks, mustard and lemon zest and juice for only a few seconds. With the blender on medium, slowly pour in the hot butter in a thin stream. The sauce should thicken quick quickly. Pour into a bowl and keep warm in a warm water bath while preparing the eggs.

About this Recipe

Course/Dish: Eggs, Fish, Seafood
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Healthy