Crab-and-Avocado Eggs Benedict

Name: Crab-and-Avocado Eggs Benedict
Ingredients: 3 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 2 large egg yolks, plus 4 whole eggs; 6 tablespoons unsalted butter; Coarse salt and freshly ground pepper; 1 tablespoon white vinegar; 1 avocado, halved, pitted, and peeled; 2 English muffins, split; 8 ounces jumbo lump crabmeat; 1 teaspoon minced fresh tarragon

"Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about 1 hour before poaching, if desired...."

INGREDIENTS

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3 tablespoons fresh lemon juice

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1 teaspoon Dijon mustard

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2 large egg yolks, plus 4 whole eggs

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6 tablespoons unsalted butter

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Coarse salt and freshly ground pepper

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1 tablespoon white vinegar

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1 avocado, halved, pitted, and peeled

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2 English muffins, split

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8 ounces jumbo lump crabmeat

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1 teaspoon minced fresh tarragon

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