Crab And Asparagus Benedict Recipe
Recipe information
Make Crab And Asparagus Benedict in just 50m. poached eggs, toasted brioche, hollandaise, breakfast potatoes
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Crab and Asparagus Benedict
Preparation Steps
1. Prepare the Potatoes
Preheat the oven to 200°C (400°F). Cut the potatoes into small cubes and toss in olive oil, salt, black pepper, and paprika. Spread them on a baking sheet and roast for about 25-30 minutes until golden brown and crispy.
2. Cook the Asparagus
While the potatoes are roasting, bring a pot of water to a boil. Trim the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Remove and set aside.
3. Poach the Eggs
In the same pot of boiling water, reduce the heat to a gentle simmer. Crack each egg into a small dish, then gently slide it into the water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and set on a paper towel to drain.
4. Toast the Brioche
While the eggs are poaching, toast the brioche slices until golden brown.
5. Assemble the Benedict
On each toasted brioche slice, layer the blanched asparagus and crab meat. Top with a poached egg and drizzle with hollandaise sauce. Garnish with chopped parsley.
6. Serve
Serve immediately with the roasted breakfast potatoes on the side.
Local Coupons
No local coupons found for this recipe's ingredients.