Chesapeake Benny Recipe
Indulge in our Chesapeake Benny, featuring poached eggs atop a toasted English muffin, smothered in rich crab-infused hollandaise sauce, complemented by a sprinkle of Old Bay seasoning for a true taste of the Chesapeake Bay.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Crab Mixture
In a mixing bowl, combine the crab meat, melted butter, lemon juice, Old Bay seasoning, salt, and black pepper. Mix gently to avoid breaking the crab meat.
- 2
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 3
Poach the Eggs
Bring a pot of water to a simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
- 4
Assemble the Benny
On each toasted muffin half, place a generous portion of the crab mixture. Top each with a poached egg.
- 5
Add Hollandaise Sauce
Drizzle the warm Hollandaise sauce over the poached eggs and crab mixture. Garnish with chopped fresh parsley.
