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Crab & Avocado Eggs Benedict

Crab & Avocado Eggs Benedict
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Crab & Avocado Eggs Benedict is a luxurious brunch dish featuring tender lump crab meat and creamy ripe avocado layered on toasted English muffins, topped with perfectly poached eggs and rich, tangy hollandaise sauce. This fresh and flavorful recipe combines protein, heart-healthy fats, and vibrant herbs for a nutritious, elegant meal perfect for special occasions or weekend indulgence.

Ingredients

Scale

Seafood and Produce

  • 6 oz fresh lump crab meat
  • 1 ripe Hass avocado
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon fresh dill or chives, chopped

Eggs and Bread

  • 4 large eggs
  • 2 English muffins, split

For Hollandaise Sauce

  • 3 large egg yolks
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Pinch of cayenne pepper (optional)

Other Ingredients

  • 1 tablespoon white vinegar (for poaching eggs)
  • Butter or oil for toasting muffins (optional)
  • Paprika or extra fresh herbs for garnish

Instructions

  1. Prepare the Hollandaise Sauce: In a heatproof bowl set over simmering water, whisk together egg yolks and 1 tablespoon lemon juice until the mixture lightens. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens to a silky consistency. Season with salt and cayenne pepper if desired. Keep warm.
  2. Poach the Eggs: Bring a pot of water to a gentle simmer, adding vinegar. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach eggs for 3 to 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
  3. Toast the English Muffins: Split the English muffins and lightly toast them until golden and crisp, providing a sturdy base to prevent sogginess.
  4. Prepare the Crab and Avocado: Gently combine lump crab meat with 1 tablespoon fresh lemon juice and chopped fresh herbs. Slice the avocado thinly or mash slightly with a fork to maintain creaminess.
  5. Assemble the Eggs Benedict: On each toasted English muffin half, layer the crab mixture first, then avocado slices. Place a poached egg on top, and generously spoon warm hollandaise sauce over the eggs. Garnish with additional herbs or a light sprinkle of paprika.

Notes

  • Use the freshest crab meat available for the best flavor and texture.
  • Ensure eggs are poached with perfectly runny yolks for ideal creaminess.
  • Bring ingredients to room temperature before making hollandaise for a smoother sauce.
  • Keep water at a gentle simmer when whisking hollandaise to avoid scrambling the eggs.
  • Toast English muffins thoroughly to maintain a crisp texture under moist toppings.

Nutrition

Keywords: Eggs Benedict, Crab, Avocado, Brunch, Hollandaise, Poached Eggs, Seafood Eggs Benedict, Gluten Free

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