This Crab and Avocado Eggs Benedict is a luxurious, seafood-inspired take on the classic breakfast dish. Layered with creamy avocado, juicy tomato slices, and delicate crab meat, each bite offers a delightful combination of flavors and textures. Topped with a rich, velvety blender hollandaise and a dash of paprika, this brunch favorite is elegant enough for special occasions yet simple enough to make at home. Perfect for seafood lovers, this Eggs Benedict is sure to elevate your brunch game.
Ingredients:
- ½ cup blender hollandaise (see recipe below)
- 2 English muffins, halved and toasted
- 4 poached eggs (see instructions below)
- 1 cup cooked, flaked crab meat (about 1 pound)
- 1 tomato, sliced
- 1 avocado, pitted and sliced
- Paprika, for garnish
- Kosher salt and freshly cracked black pepper, adjusted to your preference
For the Blender Hollandaise:
- 2 large egg yolks
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard (optional)
- ½ cup melted butter, hot
- Salt and pepper to taste
Instructions:
To Make the Blender Hollandaise:
- In a blender, add egg yolks, lemon juice, and Dijon mustard (if using). Pulse on low for a few seconds until the ingredients are well combined.
- With the blender running, slowly stream in the hot melted butter until the sauce is thick and smooth. Season with salt and pepper to taste. Set aside and keep warm.
To Poach the Eggs:
- Pour water into a saucepan and incorporate a splash of vinegar. Bring to a gentle simmer.
- Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set but yolks remain runny.
- Remove the eggs with a slotted spoon and set aside on paper towels to drain.
To Assemble the Crab and Avocado Eggs Benedict:
- Place toasted English muffin halves on a serving plate.
- Layer each muffin half with a slice of tomato, a few slices of avocado, and a generous portion of flaked crab meat.
- Top each stack with a poached egg. Spoon a generous amount of warm hollandaise sauce over each egg.
- Sprinkle with paprika, kosher salt, and freshly ground black pepper to taste.
- Serve: Serve immediately, and enjoy the decadent flavors in every bite!
Conclusion:
This Crab and Avocado Eggs Benedict is a seafood lover’s dream. With creamy avocado, tender crab, and a luscious hollandaise sauce, it’s an elevated brunch dish that’s both indulgent and delicious. Whether for a cozy morning or a festive brunch, this recipe is sure to impress.
Crab and Avocado Eggs Benedict with Blender Hollandaise
Ingredients
- ½ cup blender hollandaise see recipe below
- 2 English muffins halved and toasted
- 4 poached eggs see instructions below
- 1 cup cooked flaked crab meat (about 1 pound)
- 1 tomato sliced
- 1 avocado pitted and sliced
- Paprika for garnish
- Kosher salt and freshly cracked black pepper adjusted to your preference
For the Blender Hollandaise:
- 2 large egg yolks
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard optional
- ½ cup melted butter hot
- Salt and pepper to taste
Instructions
To Make the Blender Hollandaise:
- In a blender, add egg yolks, lemon juice, and Dijon mustard (if using). Pulse on low for a few seconds until the ingredients are well combined.
- With the blender running, slowly stream in the hot melted butter until the sauce is thick and smooth. Season with salt and pepper to taste. Set aside and keep warm.
To Poach the Eggs:
- Pour water into a saucepan and incorporate a splash of vinegar. Bring to a gentle simmer.
- Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set but yolks remain runny.
- Remove the eggs with a slotted spoon and set aside on paper towels to drain.
To Assemble the Crab and Avocado Eggs Benedict:
- Place toasted English muffin halves on a serving plate.
- Layer each muffin half with a slice of tomato, a few slices of avocado, and a generous portion of flaked crab meat.
- Top each stack with a poached egg. Spoon a generous amount of warm hollandaise sauce over each egg.
- Sprinkle with paprika, kosher salt, and freshly ground black pepper to taste.
- Serve: Serve immediately, and enjoy the decadent flavors in every bite!