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
Scale
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
