Restaurants›Sunset Grill›Crab Benedict Recipe

Crab Benedict Recipe

Inspired by Sunset Grill

Time30m

Serves2

Two Poached Eggs atop English Muffins, Maine Crab, Hollandaise

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Ingredients

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Main Ingredients

2 whole English Muffins7.05 oz (200 grams) Crab meat (cooked, preferably Maine crab)4 whole Eggs7/8 cup (200 ml) Hollandaise sauce2 tablespoons Fresh chives (for garnish)to taste Celtic sea saltto taste black pepper1 tablespoon White vinegar

Method

Cooking Instructions

Prepare the Hollandaise Sauce

In a double boiler, whisk together egg yolks, lemon juice, and a pinch of salt until thickened. Gradually add melted butter while continuously whisking until the sauce is smooth and creamy. Keep warm.

Toast the English Muffins

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

Poach the Eggs

Fill a saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Assemble the Crab Benedict

On each toasted English muffin half, layer the crab meat. Top with a poached egg and drizzle with hollandaise sauce. Season with salt and black pepper to taste.

Garnish and Serve

Garnish with freshly chopped chives. Serve immediately and enjoy!