Crab and Avocado Eggs Benedict Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- Toast the English Muffins: Split and toast the English muffins until golden brown. Set aside and keep warm.
- Poach the Eggs: Poach four eggs to your desired doneness using your favorite method and keep warm.
- 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.
- 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.
- 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.
- 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
Find it online: https://islawhite.com/crab-and-avocado-eggs-benedict-recipe/
