Crab Eggs Benedict & Hollandaise Sauce Recipe

This isn't just any special occasion breakfast, it's the special occasion breakfast in my house. And, as it turns out, it's much easier than it seems. The crab salad comes together in a minute, the sauce can be made in a blender or food processor and the poached eggs take less than ten minutes to make. Sure, there are a few steps involved, but it's well worth it for the end result that tastes like it took hours.

Image Credit: Jackie Dodd

Things You'll Need

  • 4 English muffins, toasted

  • 8 large eggs

  • 1/2 lb lump crab meat (picked over to remove shells)

  • 1 teaspoon Old Bay seasoning (or seafood seasoning)

  • 2 tablespoons sour cream

  • 1 tablespoon chopped green onions

  • 2 large yolks

  • 2 tablespoons fresh lemon juice (about 1/2 of 1 large lemon, juiced)

  • 1/2 teaspoon salt

  • Pinch cayenne pepper

  • 4 tablespoons very hot butter

  • Splash white vinegar

  • Chopped parsley for garnish

Image Credit: Jackie Dodd

Step 1: Make the Crab Salad

In a medium sized bowl, stir together the crab, Old Bay, sour cream and green onions.

Image Credit: Jackie Dodd

Step 2: Make the Hollandaise Sauce

Add the egg yolks, lemon juice, salt, and cayenne to the blender or food processor. While the machine is running, slowly add the very hot butter until well combined and thickened. To thicken sauce further, add to a saucepan over low heat and stir until thickened. Take care not to overcook, as sauce cooks quickly.

Image Credit: Jackie Dodd

Step 3: Prep the Eggs

Add the eggs to small dishes. Add about 4 inches of water to a pot with a splash of vinegar, and bring to a low simmer.

Image Credit: Jackie Dodd

Step 4: Poach the Eggs

Gently drop the eggs into the water. Cook for 3 minutes or until the whites have set but the yolks are still runny. Remove with a slotted spoon and allow to drain on a paper towel.

Image Credit: Jackie Dodd

Step 5: Assemble

Add one half of a toasted English muffin to a plate, top with crab salad, then a poached egg. Drizzle with sauce and sprinkle with parsley.

Image Credit: Jackie Dodd

Step 6: Serve

Serve immediately, one to two per person.

Image Credit: Jackie Dodd
Image Credit: Jackie Dodd