Description
Crab Eggs Benedict with Caviar is a luxurious brunch dish that elevates your dining experience with rich flavors and elegant presentation. This indulgent recipe features perfectly poached eggs atop fresh crab meat, all resting on toasted English muffins, and finished with creamy hollandaise sauce and a touch of caviar. It’s an unforgettable treat that will impress your guests and transform any gathering into a gourmet occasion.
Ingredients
Scale
- 1 cup fresh lump crab meat (well-drained)
- 4 large eggs
- 2 whole grain English muffins (split)
- 2 oz quality caviar (e.g., sturgeon or salmon roe)
- 1 cup hollandaise sauce (homemade or store-bought)
- 2 tbsp freshly squeezed lemon juice
- 4 tbsp unsalted butter (melted)
Instructions
- Prepare hollandaise sauce by whisking egg yolks with lemon juice over a double boiler until thickened. Gradually whisk in melted butter until smooth.
- Poach the eggs: Bring water to a gentle simmer, crack each egg into a small cup, then gently slip them into the water. Poach for about 3 minutes or until whites are firm but yolks remain soft.
- Toast English muffins until golden brown.
- Assemble each plate with half of an English muffin topped with crab meat, followed by a poached egg.
- Drizzle generously with hollandaise sauce and finish with caviar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 Benedict (approx. 220g)
- Calories: 450
- Sugar: 1g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 260mg