
Crab Benedict
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- Serves 2
- Cooks in 25 mins (15m prep + 10m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
crab benedict
local_grocery_store Ingredients
restaurant_menu Method
- 1.Toast the English muffins until golden brown.
- 2.Top each toasted muffin half with a generous amount of crab meat.
- 3.Carefully place a poached egg on top of the crab meat.
- 4.Drizzle hollandaise sauce over each poached egg.
- 5.Garnish with chopped fresh chives.
- 6.Serve immediately and enjoy!
lightbulb_outline Tips
- Be sure to use fresh crab meat for the best flavor.
- To 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.
- If you're short on time, you can use store-bought hollandaise sauce, but making it from scratch is worth the effort!