Description
The combination of delicate crab cakes, perfectly poached eggs, and rich Hollandaise sauce creates a decadent dish that is both satisfying and impressive. This recipe elevates the traditional eggs benedict into a gourmet seafood experience, making it a centerpiece for any special brunch.
What makes this dish even more delightful is its versatility. Whether you serve it as a romantic breakfast for two, a festive addition to your holiday brunch, or a crowd-pleasing treat at a family gathering, Crab Cake Eggs Benedict promises to deliver exceptional flavor and an unforgettable dining experience.
Ingredients
– 4 large eggs
– 2 large crab cakes (homemade or store-bought)
– 2 English muffins, halved and toasted
– 1/2 cup Hollandaise sauce (store-bought or homemade)
– 1 teaspoon white vinegar
– Fresh chives, chopped (for garnish)
– Paprika (optional)
Instructions
1. Prepare the Hollandaise sauce if making it from scratch and keep it warm.
2. In a skillet, cook the crab cakes according to their instructions or your recipe until golden brown and heated through.
3. Toast the English muffin halves until lightly browned and set aside.
4. Fill a medium-sized saucepan with water, bring to a gentle simmer, and add the vinegar.
5. Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach each egg for 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
6. Assemble: Place one crab cake on each toasted English muffin half. Top with a poached egg and a generous drizzle of Hollandaise sauce.
7. Garnish with fresh chives and a sprinkle of paprika if desired. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes