Crab Cake Benedict Recipe
English muffin topped with two crab cakes, two poached eggs and Hollandaise sauce.
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Ingredients
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Assembly
Method
Assembly
- 1
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Poach the Eggs
In a saucepan, bring 4 cups of water and 1 tablespoon of vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes or until the whites are set. Remove with a slotted spoon.
- 3
Assemble the Dish
On each toasted muffin half, place a crab cake, top with a poached egg, and drizzle with hollandaise sauce. Garnish with fresh herbs if desired.