It's Sunday and Sunday is brunch day. My absolute favorite brunch dish is Eggs Benedict. I love that the essence of this dish is typically always the same (poached egg and Hollandaise sauce), but it can be served so many unique ways. I think served over crab cakes just so happens to be the best! Jump to Recipe
What is the classic Eggs Benedict dish and how does this one differ?
The classic dish starts with a toasted English muffin which is topped with bacon, poached egg and Hollandaise sauce. This version swaps the English muffin for a crab cake. I also love to serve it with avocado.
Why is it called Eggs Benedict?
The story goes that NYC restaurant regular LeGrand Benedict created this idea in the 1860s when he got tired of the other menu offerings. Let's all raise a glass to this man.
Are the crab cakes homemade?
You betcha! While it's perfectly fine to pick up store-bought crab cakes, I have the greatest (in my opinion at least), Crab Cake recipe on my blog already! Here it is:
How to make Crab Cakes Eggs Benedict:
After you have your crab cakes made (per recipe linked above), you can make your poached eggs and Hollandaise sauce. You want both the eggs and sauce to stay warm when you serve them. To do this, I bring the water for the eggs to a boil and while they're cooking I mix together the Hollandaise ingredients.
How to poach eggs:
To poach eggs I put each one in a teacup. (Yes, you read that correctly. It's the simplest and safest way to drop them directly into the boiling water.) Bring water to boil in a large pot with a little vinegar. Lower the teacup into the water until it starts to get warm, then carefully tip the teacup and pour the egg into the water. Repeat with other three eggs. Cook each egg for about 3-4 minutes to ensure they are still runny.
What is Hollandaise sauce and how do you make it?
Hollandaise is a warm, savory, tangy French sauce. It is traditionally a mixture of egg yolk, butter, and lemon juice. I like to incorporate a little dijon mustard, cayenne, Worcestershire, salt, and pepper into mine. I prepare this in my magic bullet but a blender also works well. Start by mixing together yolks, lemon juice, mustard, Worcestershire, cayenne, salt, and pepper. Then add your warm melted butter (I heat in the microwave) and just mix enough to combine.
To plate, simply (and carefully) place poached egg on top of the crab cake then drizzle with Hollandaise sauce. Sprinkle with parsley if you'd like.
Of course I had to go ahead and cut into those eggs to let the yolks run. YUM.
This dish is easy, yet impressive and WAY more cost effective to make at home as opposed to ordering it out where it can be up to $40 a plate depending on the restaurant.
What to serve with Crab Cakes Eggs Benedict:
I personally like to serve something light with it, since the dish itself is very filling and on the indulgent side. I usually go with some freshly sliced avocado or greens. If you have a big appetite though, it also goes great with potatoes or home fries.
Enjoy!
If you enjoyed this dish you might also enjoy:
Crab Cakes Eggs Benedict
Ingredients
- 4 crab cakes recipe linked in post
- 4 eggs
- 3 egg yolks
- ½ cup butter
- 1 tablespoon lemon juice
- ½ teaspoon dijon mustard
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon ground cayenne
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- dash vinegar
- 1 avocado sliced (optional)
- parsley chopped (garnish, optional)
Instructions
- Prepare crab cakes according to recipe linked in post.
- Bring large pot of water to boil with dash of vinegar.
- Add each of the 4 eggs to a separate tea cup.
- Once boiling, carefully lower teacup into water. Tip and dump egg into water. Repeat with other eggs. Cook 3-4 minutes. You want eggs runny.
- While eggs are cooking prepare Hollandaise. Mix together egg yolk, lemon juice, Worcestershire, mustard and spices in a magic bullet, food processor or blender. Warm butter in microwave, add to bullet and mix again until just combined.
- Carefully place egg over crab cake then drizzle with Hollandaise. Sprinkle with parsley.
- Serve with avocado slices.
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