Crab Eggs Benedict Recipe

Time30m

Serves2

A classic brunch dish featuring poached eggs, crab, and hollandaise sauce.

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Ingredients

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1
Prepare the Hollandaise Sauce
In a saucepan, melt the butter over low heat. In a separate bowl, whisk the egg yolks and lemon juice together until thickened. Gradually add the melted butter while whisking continuously until smooth. Season with salt and pepper.
2
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
3
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
4
Assemble the Dish
Place a toasted muffin half on each plate. Top with crab meat, followed by a poached egg. Drizzle with hollandaise sauce and garnish with fresh parsley.