Crab & Avocado Benedict Recipe

Inspired by BOTANIST

Time30m

Serves2

Poached eggs, dungeness crab, hollandaise sauce

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Ingredients

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1
Prepare the Hollandaise Sauce
In a double boiler or a heatproof bowl over simmering water, whisk together the egg yolks, lemon juice, and a pinch of salt until thickened. Gradually whisk in the melted butter until the mixture is creamy. Keep warm.
2
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside.
3
Toast the English Muffins
While the eggs are poaching, split and toast the English muffins until golden brown.
4
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Mash slightly with a fork, adding salt and pepper to taste.
5
Assemble the Benedict
On each toasted English muffin half, spread a layer of mashed avocado, top with a generous portion of Dungeness crab meat, and then place a poached egg on top. Drizzle with hollandaise sauce and garnish with chopped chives.