Crab Eggs Benedict
An indulgent brunch featuring poached eggs and sweet crab meat on English muffins, draped in rich hollandaise. Pure morning luxury.
Instructions
- 1
Make hollandaise: In a blender, combine egg yolks, lemon juice, cayenne, and a pinch of salt. Blend until smooth. With blender running, slowly drizzle in hot melted butter until thick and emulsified. Keep warm.
- 2
Bring a wide pot of water to a gentle simmer. Add vinegar.
- 3
Toast English muffin halves.
- 4
Create a gentle whirlpool in the water. Crack eggs one at a time into the center. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.
- 5
Place muffin halves on plates. Divide crab meat among them, then top each with a poached egg.
- 6
Drizzle generously with hollandaise. Sprinkle with chives and Old Bay. Serve immediately.
Chef's Tips
- Fresh eggs poach best—the whites hold together better.
- If hollandaise breaks, blend in a teaspoon of hot water to bring it back.
- Poach eggs in advance and hold in ice water—reheat briefly in warm water before serving.
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