Eggs Benedict with Asparagus and Crab
Elevate brunch to gourmet heights with this luxurious Eggs Benedict with Asparagus and Crab recipe. This decadent twist on a classic pairs tender crab meat and perfectly poached eggs with sautéed asparagus, all atop golden-toasted English muffins. A silky, homemade hollandaise sauce infused with fresh lemon juice and a hint of cayenne pepper ties it all together, delivering a rich and tangy finish. Ideal for special occasions or a memorable weekend treat, this dish combines elegance and fresh ingredients for a restaurant-quality meal you can master at home. Garnish with fresh chives for a stunning presentation that tastes as amazing as it looks.
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Ingredients
- 2 pieces English muffins
- 4 pieces Large eggs
- 8 pieces Fresh asparagus spears
- 1 cup Lump crab meat (cooked)
- 1 cup Unsalted butter
- 2 tablespoons Fresh lemon juice
- 3 pieces Egg yolks
- 1 pinch Cayenne pepper
- 1 to taste Salt
- 2 tablespoons White vinegar
- 1 teaspoon Olive oil
- 1 tablespoon Chopped fresh chives (optional for garnish)
Directions
Step 1
Bring a medium pot of water to a gentle simmer and add white vinegar. This will be used to poach the eggs.
Step 2
Trim the woody ends off the asparagus spears. Heat olive oil in a skillet over medium heat and sauté the asparagus until tender, about 3–4 minutes. Set aside and keep warm.
Step 3
Split and toast the English muffins until golden brown. Set aside.
Step 4
In a heatproof bowl, whisk the egg yolks and lemon juice together until light and frothy.
Step 5
Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Gradually whisk in the melted butter in a slow stream until the mixture thickens to a creamy consistency.
Step 6
Season the hollandaise sauce with cayenne pepper and salt to taste. Keep warm over low heat, stirring occasionally.
Step 7
Crack each egg into a small bowl or ramekin. Gently slide the eggs, one at a time, into the simmering vinegar-water mixture to poach. Cook for 3–4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Step 8
To assemble, place a toasted English muffin half on each plate. Top with 2–3 asparagus spears, a generous spoonful of crab meat, and a poached egg.
Step 9
Drizzle hollandaise sauce over the top of each stack, ensuring even coverage.
Step 10
Garnish with chopped fresh chives if desired, and serve immediately.
Nutrition Facts
| Serving size | (965.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2062.5 |
| Total Fat 153.6g | 0% |
| Saturated Fat 70.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1670.5mg | 0% |
| Sodium 4272.7mg | 0% |
| Total Carbohydrate 98.0g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 14.5g | |
| Protein 88.4g | 0% |
| Vitamin D 214.9IU | 0% |
| Calcium 439.8mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 1278.7mg | 0% |
Source of Calories