Description
This Crab and Avocado Eggs Benedict is a coastal twist on a brunch classic, featuring creamy avocado, sweet crab, and rich hollandaise sauce over toasted English muffins. Every bite is buttery, fresh, and indulgent.
Ingredients
Scale
- 1/2 cup hollandaise sauce
- 2 English muffins, split and toasted
- 4 poached eggs
- 1 cup cooked flaked crab (about 1 pound)
- 1 tomato, sliced
- 1 avocado, sliced
- Paprika, for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the hollandaise sauce using a blender or whisk until smooth and warm. Keep it aside.
- Poach the eggs in simmering water with a splash of vinegar for about 3–4 minutes, then transfer to a plate lined with paper towels.
- Toast the English muffins until golden and slightly crisp.
- On each muffin half, layer a slice of tomato, avocado, and a generous spoon of flaked crab.
- Top each with a poached egg and spoon hollandaise sauce generously over the top.
- Finish with a sprinkle of paprika, salt, and freshly ground black pepper.
- Serve immediately while warm with extra lemon wedges or herbs if desired.
Notes
- Warm the crab slightly before assembling for a cozy flavor.
- Use fresh eggs for the best poaching results.
- Keep hollandaise warm in a thermos or bowl over hot water until serving.
- Assemble just before serving to keep textures perfect.
Nutrition
- Serving Size: 1 plate (2 muffin halves)
- Calories: 510
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 280mg