Crab & Avocado Eggs Benedict is an absolute showstopper of a brunch dish, marrying creamy avocado, sweet and delicate lump crab, perfectly poached eggs, and luscious homemade Hollandaise all perched atop a toasted English muffin. Every bite offers a celebration of textures and flavors: velvety yolk mingling with buttery sauce, gentle acidity from lemon, and a pop of fresh chives for brightness. This is the recipe to impress guests or to spoil yourself on a lazy weekend morning—brunch just got seriously upgraded!
Ingredients You’ll Need
This dish comes together easily with just a handful of thoughtfully chosen ingredients. Every component has a job, from the rich eggs to the sparkling freshness of crab, and they each help build the irresistible taste, texture, and color that make Crab & Avocado Eggs Benedict unforgettable.
- Large Eggs: The heart of our Benedict, for poaching and for that glorious Hollandaise.
- English Muffins: Their nooks and crannies soak up all the saucy goodness—toast until golden for best results.
- Ripe Avocado: Mashed or sliced, it adds creamy, fresh richness that partners beautifully with seafood.
- Lump Crab Meat: Sweet, tender, and the star protein; pick over carefully for shells to ensure a luxe mouthfeel.
- Lemon Juice: Brings brightness and balance to both crab and Hollandaise, cutting through the richness.
- Chopped Chives (optional): For a peppery lift and splash of color on your finished plate.
- Salt & Pepper: Essential for seasoning at multiple steps, so every bite sings.
- Egg Yolks (for Hollandaise): Give the sauce its signature silkiness and body.
- Melted Unsalted Butter: Warm, melted butter is the secret to lush, glossy Hollandaise.
- Cayenne Pepper: Just a pinch perks up the sauce with subtle heat.
How to Make Crab & Avocado Eggs Benedict
Step 1: Whisk Up the Hollandaise Sauce
Start your Crab & Avocado Eggs Benedict by making the Hollandaise: In a heatproof bowl set over barely simmering water, whisk together the egg yolks and lemon juice until the mixture is thickened and has doubled in volume. Once it’s airy and pale, slowly drizzle in the warm melted butter while constantly whisking—this step magically transforms your sauce into a creamy, velvety emulsion. Season with a pinch of cayenne and a little salt, then keep that sunshine-hued sauce warm while you move on.
Step 2: Poach the Eggs Perfectly
Fill a medium saucepan with a couple inches of water and bring to a gentle simmer. For a little extra insurance, you can add a splash of vinegar to encourage the whites to set nicely. Crack each egg into a small bowl, then, using the bowl, gently slide the egg into the water. Aim for poaching just 2 to 3 eggs at once, swirling the water gently as you go. After 3 to 4 minutes, when the whites are set but the yolks are still delightfully runny, remove with a slotted spoon and let them drain on a paper towel.
Step 3: Build Your Benedict
Now comes the fun part—assembling your masterpiece! Set your split and toasted English muffin halves on individual plates. Add a generous layer of mashed or sliced avocado, followed by a scoop of sweet lump crab meat. Nest a freshly poached egg on each, then drizzle over the golden Hollandaise. Finish with a smattering of chopped chives (if using) and a sprinkle of salt and pepper. Serve immediately while everything is warm and inviting—you don’t want to wait for this one!
How to Serve Crab & Avocado Eggs Benedict
Garnishes
Dress your Crab & Avocado Eggs Benedict with a shower of fresh chopped chives or even a few sprigs of dill for added aroma. A light dusting of cracked black pepper and just a pinch more cayenne on top brings color and a gentle kick. If you want visual drama, try a tiny wedge of lemon or even microgreens for a burst of freshness.
Side Dishes
This Benedict recipe is richly satisfying on its own, but don’t shy away from pairing it with crisp roasted potatoes or a lightly-dressed spring green salad to balance the creaminess. Sliced tomatoes, juicy fresh fruit, or even a mimosa on the side will round out your brunch board and elevate the meal.
Creative Ways to Present
Give your Crab & Avocado Eggs Benedict the star treatment by stacking each element high for an Instagram-worthy tower, or use small ramekins to serve individual portions for a brunch buffet. Tiny edible flowers or colorful microherbs make the dish feel instantly festive if you’re hosting a special occasion.
Make Ahead and Storage
Storing Leftovers
Although Crab & Avocado Eggs Benedict is at its glorious best enjoyed fresh, you can store any leftover components separately in airtight containers. The poached eggs and crab will keep in the fridge for up to one day, while the avocado is best saved with a squeeze of lemon to prevent browning.
Freezing
For this recipe, freezing isn’t ideal as poached eggs and avocado do not thaw with appealing texture. However, you can freeze extra English muffins and even the Hollandaise (frozen in a tightly sealed container), though the sauce may need gentle re-whisking after defrosting to bring it back to its silky self.
Reheating
To refresh your Crab & Avocado Eggs Benedict, gently reheat the poached eggs by submerging them in simmering water for about 30 seconds. Warm the Hollandaise over a double boiler with careful whisking, and toast the muffins again to bring back their crunch. Assemble everything just before serving for the best texture and taste.
FAQs
Can I use canned crab meat for this recipe?
Absolutely, canned crab can be used in a pinch—just opt for the highest quality lump crab you can find and drain it well. The fresher and juicier the crab, the better your Crab & Avocado Eggs Benedict will taste.
Is it possible to make the Hollandaise ahead of time?
You can make the Hollandaise up to one hour ahead and keep it warm in a heatproof bowl set over barely simmering water. If it thickens too much, simply whisk in a splash of warm water before serving.
What’s the best way to keep poached eggs from sticking together?
Work with a gentle simmer (not a rolling boil) and poach eggs in batches for best results. Swirling the water before adding the eggs helps keep the whites intact and neatly wrapped around the yolk.
Can I make this Crab & Avocado Eggs Benedict gluten-free?
Definitely! Use your favorite gluten-free English muffins or bread as the foundation. The rest of the recipe is naturally gluten-free, so everyone can enjoy this decadent brunch.
What wine or drink pairs well with this dish?
A crisp, citrusy sparkling wine or mimosa goes beautifully with Crab & Avocado Eggs Benedict, as does a tangy fresh-squeezed juice. The acidity cuts through the richness for a perfect brunch balance.
Final Thoughts
There’s nothing quite as luxurious (or as downright delightful) as treating yourself and your loved ones to homemade Crab & Avocado Eggs Benedict. This recipe has never let me down—try it once, and you’ll see why it’s a brunch favorite you’ll crave again and again!
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Crab & Avocado Eggs Benedict Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Poaching, Assembling
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a luxurious twist on the classic Eggs Benedict with this Crab & Avocado version. Creamy avocado, succulent lump crab meat, perfectly poached eggs, and rich Hollandaise sauce come together for a decadent brunch treat.
Ingredients
For the Benedict:
- 4 large eggs
- 2 English muffins (split and toasted)
- 1 ripe avocado (sliced or mashed)
- 1 cup lump crab meat (cooked and picked over for shells)
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (optional)
- Salt and pepper to taste
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter (melted and warm)
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Make the Hollandaise sauce: In a double boiler, whisk egg yolks and lemon juice until thickened. Slowly drizzle in melted butter, whisking constantly until smooth. Season with cayenne and salt.
- Poach the eggs: Simmer water in a saucepan, add vinegar, crack eggs into water, poach for 3-4 minutes, then drain.
- Assemble the Benedict: Place toasted English muffins on plates, add avocado, crab meat, a poached egg, Hollandaise sauce, and garnish with chives, salt, and pepper. Serve.
Notes
- For a shortcut, use a blender for the Hollandaise sauce.
- Use high-quality lump crab for the best flavor.
Nutrition
- Serving Size: 1 Benedict
- Calories: 410
- Sugar: 2g
- Sodium: 390mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 290mg
