Crab and Caviar Eggs Benedict with Tomato

local_grocery_store Ingredients

• 4 English muffins, split and toasted
• 8 ounces Crab meat, cooked
• 4 Eggs, poached
• 1/2 cup Hollandaise sauce, warmed
• 2 tablespoons Caviar, for topping
• 1 tablespoon Chives, chopped (for garnish)
• 2 Tomatoes, sliced

restaurant_menu Method

1. 1.Toast the English muffins and set aside.
2. 2.In a small saucepan, gently warm the crab meat over low heat.
3. 3.Poach the eggs to your desired level of doneness.
4. 4.Place a toasted English muffin half on each plate.
5. 5.Top with a portion of warmed crab meat.
6. 6.Add a few slices of tomatoes on top of the crab meat.
7. 7.Carefully place a poached egg on top of the tomatoes.
8. 8.Drizzle hollandaise sauce generously over each egg.
9. 9.Garnish with a sprinkle of caviar, chopped chives, and a few more tomato slices.
10. 10.Serve immediately and enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra touch of elegance, use a ring mold to shape the crab meat before placing it on the English muffin.
• chevron_rightIf you prefer a lighter version, you can use a light or low-fat hollandaise sauce.
• chevron_rightAdd a squeeze of lemon juice to the hollandaise sauce for a refreshing citrus twist.
• chevron_rightServe with a side of fresh fruit or a mixed greens salad for a well-rounded meal.