Crab Cakes Eggs Benedict
Fancy, indulgent brunch dish with poached eggs served over crab cakes and drizzled with Hollandaise.
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.
Notes
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.