Bayou Benedict Recipe
bayou topping, poached eggs & housemade hollandaise
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Ingredients
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Bayou Benedict Ingredients
Method
Preparation Instructions
- 1
Make the Bayou Topping
Add the crab meat and green onions, stirring gently to combine. Season with salt and black pepper. Cook for an additional 2-3 minutes until heated through. Remove from heat and set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with remaining eggs. Poach for 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
While the eggs are poaching, toast the English muffins until golden brown.
- 4
Assemble the Bayou Benedict
On each toasted English muffin half, place a generous spoonful of the bayou topping. Top with a poached egg and drizzle with hollandaise sauce. Serve immediately.
