Crab Benedict Recipe

Preparation Steps

1. 1

   Prepare the Leeks

   Slice the leeks thinly and sauté them in butter over medium heat until they are soft and translucent, about 5-7 minutes. Season with salt and pepper to taste.

2. 2

   Poach the Eggs

   In a pot, bring water to a gentle simmer. Add white vinegar. Crack each egg into a small bowl, then gently slide the eggs 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 place on a paper towel.

3. 3

   Toast the Bread

   While the eggs are poaching, toast the bread until golden brown.

4. 4

   Assemble the Crab Benedict

   On each slice of toasted bread, layer sautéed leeks, followed by a generous portion of crab meat, and then top with a poached egg. Finish with a handful of arugula and season with additional salt and pepper if desired.