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Crab Benedict

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  • Serves 2
  • Cooks in 25 mins (15m prep + 10m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

crab benedict

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Toast the English muffins until golden brown.
  2. 2.Top each toasted muffin half with a generous amount of crab meat.
  3. 3.Carefully place a poached egg on top of the crab meat.
  4. 4.Drizzle hollandaise sauce over each poached egg.
  5. 5.Garnish with chopped fresh chives.
  6. 6.Serve immediately and enjoy!

lightbulb_outline Tips

  • chevron_rightBe sure to use fresh crab meat for the best flavor.
  • chevron_rightTo poach eggs, bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then carefully slide it into the simmering water. Cook for about 3-4 minutes for a soft, runny yolk.
  • chevron_rightIf you're short on time, you can use store-bought hollandaise sauce, but making it from scratch is worth the effort!