Crab Hash Eggs Benedict Recipe

Directions for Crab Hash Eggs Benedict

1. 1

   Prepare the Crab Hash

   In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until they begin to soften, about 10 minutes, stirring occasionally.

2. 2

   Add Vegetables

   Add the chopped onion and bell pepper to the skillet, season with salt and black pepper, and continue to cook until the vegetables are tender and the potatoes are golden brown, about 5-7 minutes.

3. 3

   Incorporate Crab

   Gently fold in the crab meat and cook for an additional 2-3 minutes until heated through. Remove from heat and set aside.

4. 4

   Poach the Eggs

   In a separate pot, bring water to a simmer. Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.

5. 5

   Toast the Muffins

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

6. 6

   Assemble the Dish

   On each toasted muffin half, place a generous portion of the crab hash. Top with a poached egg and drizzle with hollandaise sauce.

7. 7

   Garnish

   Sprinkle with chopped parsley and serve immediately.