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Crab & Avocado Eggs Benedict

Crab & Avocado Eggs Benedict
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Crab & Avocado Eggs Benedict offers a fresh and indulgent twist on the classic brunch favorite. This dish features creamy ripe avocado and sweet lump crab meat layered on toasted English muffins, topped with perfectly poached eggs and rich hollandaise sauce. Its harmonious blend of textures and bright flavors makes it an elegant and satisfying choice for any occasion, from casual weekend brunches to special gatherings.

Ingredients

Crab & Avocado Eggs Benedict Ingredients

  • Fresh lump crab meat – 6 oz
  • Ripe avocado – 1 large
  • Eggs – 4 large
  • English muffins – 2, split
  • Fresh lemon juice – 1 tablespoon
  • Butter – 3 tablespoons (for toasting and hollandaise)
  • Salt – to taste
  • Black pepper – to taste

Hollandaise Sauce

  • Egg yolks – 3 large
  • Fresh lemon juice – 1 tablespoon
  • Melted butter – 6 tablespoons
  • Salt – pinch
  • White pepper or black pepper – pinch (optional)

Garnishes (Optional)

  • Chopped fresh herbs (chives, dill, parsley) – 1 tablespoon
  • Pinch of paprika or cayenne pepper – to taste

Instructions

  1. Prepare the Hollandaise Sauce: Whisk together the egg yolks and lemon juice in a heatproof bowl set over simmering water (double boiler). Gradually add melted butter in a slow, steady stream while stirring constantly until the sauce thickens to a smooth, creamy consistency. Season with salt and pepper. Keep warm.
  2. Toast the English Muffins: Split the muffins and toast them until golden brown. Spread a little butter on each half immediately to add richness and prevent dryness.
  3. Poach the Eggs: Heat water in a shallow saucepan to a gentle simmer and add a splash of vinegar. Gently crack eggs into the water one at a time and poach for 3-4 minutes until the whites are set but yolks remain runny. Remove eggs with a slotted spoon and keep warm.
  4. Prepare the Crab and Avocado: Lightly season the fresh crab meat with salt and pepper. Peel and thinly slice the ripe avocado or mash it lightly with lemon juice for a creamier texture to prevent browning.
  5. Assemble the Eggs Benedict: Place toasted English muffin halves on plates. Layer avocado slices or mash over each muffin half, then top with seasoned crab meat. Carefully place a poached egg on top of each stack and generously drizzle hollandaise sauce over the eggs.
  6. Garnish and Serve: Sprinkle with chopped fresh herbs like chives, dill, or parsley and a pinch of paprika or cayenne pepper if desired. Serve immediately for the best flavor and texture.

Notes

  • Use the freshest eggs available for perfect poaching and firm whites.
  • Keep the water for hollandaise at a gentle simmer to avoid scrambling the sauce.
  • Pat crab meat dry to remove excess moisture and prevent sogginess.
  • Toast English muffins until crisp to provide a sturdy base and pleasing crunch.
  • Slice avocado and toast muffins just before assembling to maintain freshness and texture.

Nutrition

Keywords: Crab, Avocado, Eggs Benedict, brunch, poached eggs, hollandaise, seafood, avocado, breakfast

Find it online: https://recipesemilly.com/crab-avocado-eggs-benedict/