Description
Crab & Avocado Eggs Benedict is a luxurious twist on the classic brunch favorite. Combining succulent lump crab meat, creamy ripe avocado, perfectly poached eggs, and a rich, buttery hollandaise sauce, this dish delivers a harmonious balance of fresh and indulgent flavors. Ideal for weekend treats or special brunch occasions, it’s both impressive and approachable, promising a gourmet experience that’s easy to recreate at home.
Ingredients
Scale
Seafood & Produce
- 4 oz lump crab meat (fresh or high-quality canned, well drained)
- 1 ripe avocado, sliced
- 4 fresh eggs
- 1 tbsp fresh lemon juice (for hollandaise)
- Optional garnish: chopped fresh chives or dill
Base
- 2 English muffins, split and lightly toasted
- Butter for spreading on muffins and hollandaise sauce (about 4 tbsp melted for sauce + 1 tbsp for muffins)
Hollandaise Sauce
- 3 egg yolks
- 4 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
Seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Hollandaise Sauce: In a double boiler or over very gentle heat, whisk together 3 egg yolks and 1 tablespoon fresh lemon juice. Slowly drizzle in the melted butter while continuously whisking until the sauce is smooth, creamy, and thickened. Season with salt and freshly ground black pepper to taste. Keep warm.
- Poach the Eggs: Bring a pot of water to a gentle simmer and create a whirlpool by stirring the water. Carefully slide in each egg one at a time. Poach for 3 to 4 minutes until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and drain excess water.
- Toast the English Muffins: Slice the English muffins in half and toast until golden brown. Immediately spread a thin layer of butter on each toasted half to add flavor and moisture.
- Assemble the Eggs Benedict: On each toasted muffin half, place a generous spoonful of fresh crab meat, followed by slices of ripe avocado. Gently top with a perfectly poached egg, then drizzle warm hollandaise sauce over everything. Finish with a sprinkle of freshly ground black pepper and an optional squeeze of lemon juice.
Notes
- Use the freshest crab meat available for the best flavor and texture.
- Keep hollandaise sauce warm but not hot to prevent it from separating or curdling.
- Add a splash of vinegar to the poaching water to help egg whites stay intact.
- Choose avocados that yield slightly to gentle pressure for ideal ripeness.
- Hollandaise sauce and crab mixture can be prepared ahead and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 halves)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 370 mg