Crab and Avocado Eggs Benedict Recipe

Introduction

Crab and Avocado Eggs Benedict is a fresh and indulgent twist on the classic brunch favorite. Combining creamy avocado, tender crab meat, and perfectly poached eggs with rich hollandaise, this dish is sure to impress without the fuss.

Ingredients

• ½ cup blender hollandaise (recipe here)
• 2 English muffins
• 4 poached eggs (recipe here)
• 1 cup cooked, flaked crab (about 1 pound)
• 1 tomato, sliced
• 1 avocado, pitted and sliced
• Paprika, for sprinkling
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Prepare the hollandaise sauce and keep it warm over low heat in a small saucepan.
2. Step 2: Toast the English muffins until golden and poach the eggs according to your preferred method.
3. Step 3: Warm the flaked crab meat in the microwave for about 45 seconds.
4. Step 4: To assemble, place the toasted muffin halves on plates and spoon some hollandaise over each half.
5. Step 5: Layer slices of tomato and avocado on top of the hollandaise.
6. Step 6: Place a poached egg on each muffin half, then add ¼ cup of warmed crab meat.
7. Step 7: Spoon additional hollandaise over the crab, then sprinkle with paprika, kosher salt, and freshly ground black pepper.
8. Step 8: Serve immediately while warm and enjoy your elegant brunch.

Tips & Variations

• Use fresh lump crab meat for the best texture and flavor, or substitute with lump imitation crab if preferred.
• Add a squeeze of lemon juice over the avocado for a bright, fresh touch.
• Try replacing English muffins with toasted sourdough or brioche for a different base.
• For a dairy-free hollandaise, experiment with avocado-based sauces or vegan hollandaise alternatives.

Storage

This dish is best enjoyed fresh, but you can store any leftover cooked crab and hollandaise separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring the hollandaise occasionally to prevent separation. Poached eggs and toasted muffins do not store well and are best remade.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hollandaise sauce ahead of time?

Yes, you can prepare hollandaise sauce in advance and keep it warm over very low heat or in a thermos. However, it’s best enjoyed shortly after making to avoid curdling.

What’s the best way to poach eggs for this recipe?

For perfect poached eggs, use fresh eggs and simmer gently in water with a splash of vinegar. Crack each egg into a small bowl before sliding it into the water, and cook for about 3 minutes for a runny yolk.

Crab and Avocado Eggs Benedict Recipe

Print Recipe

★★★★★

4.4 from 146 reviews

A luxurious twist on classic Eggs Benedict featuring flaky crab meat and creamy avocado, topped with a rich homemade hollandaise sauce. This decadent breakfast dish combines perfectly poached eggs, toasted English muffins, fresh tomato, and flavorful seasonings for a restaurant-quality meal you can enjoy at home.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 English muffins, split and toasted
• 4 large eggs, poached
• 1 cup cooked, flaked crab (about 1 pound)
• 1 tomato, sliced
• 1 avocado, pitted and sliced
• ½ cup hollandaise sauce (recipe below)
• Paprika, for garnish
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Hollandaise Sauce: Make your hollandaise sauce using your preferred recipe or the one linked. Keep it warm over low heat in a small saucepan on the stove to maintain its creamy texture without curdling.
2. Toast the English Muffins: Split and toast the English muffins until golden brown. Set aside and keep warm.
3. Poach the Eggs: Poach four eggs to your desired doneness using your favorite method and keep warm.
4. Warm the Crab: Place the cooked, flaked crab meat in a microwave-safe dish and warm it in the microwave for 45 seconds to bring it to serving temperature.
5. Assemble the Benedict: Place two muffin halves on each serving plate. Spoon a layer of hollandaise sauce onto each muffin half, followed by a few slices of tomato and avocado slices.
6. Add Poached Eggs and Crab: Carefully place one poached egg on top of each prepared muffin half, then spoon about ¼ cup of warm crab meat over each egg.
7. Finish and Garnish: Spoon additional hollandaise sauce over the crab-topped eggs. Sprinkle each serving with a pinch of paprika, kosher salt, and freshly ground black pepper to taste. Serve immediately while warm.

Notes

• For best results, prepare the hollandaise sauce fresh and keep it warm but not hot to avoid curdling.
• Fresh crab meat can be substituted with canned crab if necessary, but fresh is preferred for flavor.
• To poach eggs perfectly, use fresh eggs and gently simmer water rather than boiling.
• This recipe serves 2 people with 2 eggs each; adjust quantities accordingly.
• Use ripe avocado for creamy texture and ideal flavor contrast.

Keywords: Eggs Benedict, Crab Eggs Benedict, Avocado Eggs Benedict, Brunch, Poached Eggs, Hollandaise Sauce, Seafood Breakfast