Maryland Benedict Recipe

Directions

1. 1

   Prepare the Crab Cakes

   If using store-bought crab cakes, follow package instructions. If homemade, pan-fry the crab cakes in a skillet over medium heat until golden brown and heated through, about 4-5 minutes per side.

2. 2

   Toast the English Muffins

   Split the English muffins in half and toast them until golden brown.

3. 3

   Poach the Eggs

   Bring a pot of water to a simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

4. 4

   Prepare the Hollandaise Sauce

   In a small saucepan over low heat, whisk together the hollandaise sauce, lemon juice, salt, and pepper until warmed through.

5. 5

   Assemble the Benedict

   On each toasted English muffin half, place a crab cake, followed by a poached egg. Drizzle with hollandaise sauce and sprinkle with chopped parsley.