Crab Benedict* Recipe

Preparation Directions

1. 1

   Prepare the Potatoes

   In a skillet, melt the butter over medium heat. Add the breakfast potatoes, season with salt and pepper, and cook until golden brown and crispy, about 15-20 minutes.

2. 2

   Poach the Eggs

   In a pot, bring water to a gentle simmer and add the vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.

3. 3

   Toast the English Muffins

   While the eggs are poaching, split the English muffins in half and toast them until golden brown.

4. 4

   Assemble the Benedict

   On each toasted English muffin half, layer with a handful of arugula, followed by a portion of crab meat. Top each with a poached egg and generously drizzle with hollandaise sauce.

5. 5

   Serve

   Serve immediately with the crispy breakfast potatoes on the side.