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Crab & Avocado Eggs Benedict

Crab & Avocado Eggs Benedict
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Crab & Avocado Eggs Benedict is a luxurious yet fresh brunch dish combining creamy avocado, tender lump crab meat, perfectly poached eggs, and rich hollandaise sauce on toasted English muffins or brioche. This elegant recipe offers a vibrant twist on traditional Eggs Benedict with balanced flavors and textures, ideal for special mornings or weekend treats.

Ingredients

Main Ingredients

  • Fresh lump or jumbo lump crab meat – 6 oz
  • Ripe avocado – 1 large, mashed
  • Fresh free-range eggs – 4
  • English muffins or brioche slices – 2, split and toasted

Hollandaise Sauce

  • Egg yolks – 3
  • Unsalted butter – 6 tbsp, melted
  • Fresh lemon juice – 1 tbsp
  • Salt – to taste
  • Cayenne pepper – a pinch

Garnishes and Extras

  • Fresh herbs (dill, chives, or parsley) – 1 tbsp chopped
  • Cracked black pepper – to taste
  • Optional: Squeeze of fresh lemon for serving

Instructions

  1. Prepare the Hollandaise Sauce: Whisk the egg yolks with fresh lemon juice over gentle heat or in a double boiler. Slowly add melted butter while whisking continuously until the sauce is smooth and creamy. Season with salt and a pinch of cayenne pepper for subtle warmth.
  2. Toast the Base: Lightly toast the English muffins or brioche slices until golden and crisp on the edges to create a sturdy base for the toppings.
  3. Poach the Eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar. Carefully slide each egg into the water and cook for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain.
  4. Assemble Layers: Spread mashed avocado evenly over the toasted muffin halves. Gently flake the crab meat on top of the avocado, then carefully place each poached egg over the crab layer.
  5. Drizzle Hollandaise and Garnish: Generously spoon warm hollandaise sauce over the eggs. Finish with freshly chopped herbs, a squeeze of lemon, and cracked black pepper to taste.

Notes

  • Keep hollandaise warm using a double boiler to avoid curdling and maintain creamy texture.
  • Use fresh or high-quality lump crab meat for the best flavor and texture.
  • Choose firm but ripe avocados to prevent a mushy base.
  • Poach eggs gently by simmering (not boiling) for tender whites and perfect yolks.
  • Toast the English muffins or brioche thoroughly to keep the base crisp and prevent sogginess.

Nutrition

Keywords: Eggs Benedict, Crab, Avocado, Brunch, Hollandaise sauce, Poached eggs, Seafood, Gluten-free option

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