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Crab & Avocado Eggs Benedict

Crab & Avocado Eggs Benedict
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Crab & Avocado Eggs Benedict is a fresh and flavorful brunch dish that combines creamy ripe avocado, delicate sweet crab meat, perfectly poached eggs, and rich hollandaise sauce on toasted English muffins. This luxurious yet easy-to-make recipe balances textures and tastes to create an elegant, protein-packed meal ideal for weekend treats or special occasions.

Ingredients

Main Ingredients

  • Fresh Crab Meat (lump or claw) – 6 oz
  • Ripe Avocado – 1 large, mashed
  • English Muffins – 2, split and toasted
  • Eggs – 4 fresh eggs
  • Hollandaise Sauce – about 1 cup (see below)
  • Lemon Juice – 1 tablespoon (divided for avocado and hollandaise)
  • Fresh Herbs (dill, chives, or parsley) – 1 tablespoon, chopped
  • Salt & Pepper – to taste

Hollandaise Sauce Ingredients

  • Egg Yolks – 3 large
  • Unsalted Butter – 6 tablespoons, melted
  • Lemon Juice – 1 tablespoon
  • Salt – ¼ teaspoon
  • Freshly Ground Black Pepper – a pinch

Optional Seasonings and Garnishes

  • Dash of hot sauce or chili flakes (for spicy variation)
  • Lemon zest (for extra zing)
  • Paprika (for garnish)

Instructions

  1. Prepare the Hollandaise Sauce: Whisk egg yolks with lemon juice over gentle heat, slowly adding melted unsalted butter while continuously whisking to form a velvety, rich sauce. Season with salt and pepper. Keep the sauce warm but off direct heat to avoid curdling.
  2. Toast the English Muffins: Slice English muffins in half and toast until golden brown and crisp, providing a sturdy base for the toppings.
  3. Poach the Eggs: Carefully poach fresh eggs in simmering water with a splash of vinegar. Cook until whites are fully set but yolks remain runny, about 3–4 minutes, then remove gently with a slotted spoon.
  4. Layer Avocado and Crab Meat: Spread a generous layer of mashed avocado on each toasted muffin half. Season crab meat lightly with salt, pepper, and a squeeze of lemon juice, then pile it over the avocado.
  5. Assemble and Serve: Top each muffin with a poached egg. Drizzle warm hollandaise sauce generously over the top. Finish with a sprinkle of chopped fresh herbs (dill, chives, or parsley) and optional garnishes like paprika or lemon zest before serving immediately.

Notes

  • Use fresh crab and ripe avocado for the best flavor and texture.
  • Keep hollandaise sauce warm but avoid direct heat to prevent separation.
  • Adding a splash of vinegar to poaching water helps the egg whites set perfectly.
  • Toast muffins and prepare hollandaise ahead for smoother assembly.
  • Do not overload the muffins with toppings to avoid sogginess and maintain balance.

Nutrition

Keywords: Eggs Benedict, Crab, Avocado, Brunch, Hollandaise Sauce, Poached Eggs, Seafood, Easy Brunch Recipe

Find it online: https://ninagourmet.com/crab-avocado-eggs-benedict/