Eggs Benedict Crabmeat Recipe

Cooking Directions

1. 1

   Prepare the Crabmeat

   In a bowl, gently combine the crabmeat, lemon juice, salt, and black pepper. Set aside.

2. 2

   Make the Hollandaise Sauce

   In a double boiler, melt the butter. In a separate bowl, whisk together egg yolks, Dijon mustard, and a splash of water until thick. Gradually add the melted butter while whisking until smooth. Season with salt and pepper.

3. 3

   Poach the Eggs

   Bring a pot of water to a simmer and add the white vinegar. Crack the eggs into individual cups and gently slide them into the simmering water. Poach for 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

   Toast the English Muffins

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

5. 5

   Assemble the Dish

   On each half of the toasted English muffin, layer the crabmeat, followed by a poached egg. Drizzle with hollandaise sauce and garnish with fresh chives.