Description
Treat yourself to a gourmet brunch experience with this Crab and Avocado Eggs Benedict with Blender Hollandaise. This dish takes the classic eggs Benedict to the next level by incorporating flaky crab meat, creamy avocado, and a rich, velvety hollandaise sauce—all layered over a toasted English muffin.
Ingredients
Scale
- 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!
Notes
- For a milder flavor, use lump crab meat instead of claw meat.
- Want a richer hollandaise? Add a pinch of cayenne pepper or a dash of hot sauce.
- To keep eggs warm, place them in a bowl of warm water until ready to serve.
- If hollandaise thickens too much, whisk in a teaspoon of warm water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American