Description
Crab & Avocado Eggs Benedict is a fresh and flavorful twist on the classic brunch favorite. Combining silky poached eggs, creamy ripe avocado, sweet lump crab meat, and rich homemade hollandaise sauce atop toasted English muffins, this dish offers an elegant yet simple way to enjoy a well-rounded, protein-packed meal. Perfect for breakfast, brunch, or a light lunch, it’s easily customizable and impresses every time.
Ingredients
Scale
Base
- 2 English muffins, split and lightly toasted
Crab & Avocado Topping
- 6 oz fresh lump crab meat
- 1 ripe avocado, pitted and sliced or mashed
- 1 tsp fresh lemon juice (for crab)
- Salt and freshly ground black pepper, to taste
Poached Eggs
- 4 large eggs
- 1 tbsp vinegar, optional (for poaching water)
Hollandaise Sauce
- 3 large egg yolks
- 6 tbsp unsalted butter, melted and warm
- 1 tbsp fresh lemon juice
- Pinch of cayenne pepper
- Salt and freshly ground black pepper, to taste
Garnishes
- Chopped fresh chives or parsley
- Optional: smoked paprika or microgreens
Instructions
- Prepare the Hollandaise Sauce: Slowly melt butter until warm but not browned. In a heatproof bowl, whisk egg yolks with lemon juice until smooth. Set bowl over simmering water and whisk constantly while gradually adding melted butter to form a thick, creamy sauce. Season with salt, pepper, and a pinch of cayenne. Keep warm.
- Toast the English Muffins: Split muffins and toast until golden brown with crisp edges for a sturdy base.
- Poach the Eggs: Bring a deep pan of water to a gentle simmer. Add a splash of vinegar and stir to create a whirlpool. Carefully slide eggs in one at a time and poach 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and set aside briefly.
- Prepare the Crab and Avocado: While eggs poach, pit and slice or mash avocado. Gently fold crab meat with lemon juice, salt, and pepper to enhance flavor.
- Assemble the Eggs Benedict: Layer toasted English muffin halves, spread avocado generously, add a mound of crab, then top with a poached egg. Drizzle warm hollandaise sauce over everything and garnish with fresh herbs.
Notes
- Use very fresh eggs to achieve the best poaching results and shape.
- Keep hollandaise sauce warm but not hot to avoid curdling.
- Select perfectly ripe avocado for creamy texture without bitterness.
- Use lump crab meat for better texture and sweet flavor compared to shredded crab.
- Toast muffins thoroughly to prevent sogginess from eggs and sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 muffin halves with toppings and eggs)
- Calories: 450
- Sugar: 2g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 315mg
Keywords: Eggs Benedict, Crab, Avocado, Brunch, Poached Eggs, Hollandaise Sauce