Elevate your brunch with this luxurious Crab Eggs Benedict. The combination of tender crab meat, perfectly poached eggs, and rich hollandaise sauce on a toasted English muffin is nothing short of indulgent. Whether you’re hosting a special brunch or simply treating yourself, this dish is sure to impress.
Recette des oeufs bénédictins au crabe
1
portions10
minutes15
minutes490
kcal25
minutesLaissez l'écran de votre appareil allumé
Ingrédients
1 1 English muffin
100 g 3 1/2 oz chair de crabe fraîche
2 2 gros œufs
1 cuillère à café 1 cuillère à café vinaigre blanc
1 cuillère à soupe 1 cuillère à soupe beurre non salé
Chopped chives or parsley for garnish
- Hollandaise Sauce
2 2 egg yolks
1 cuillère à soupe 1 cuillère à soupe jus de citron
100 g 3 1/2 oz beurre non salé
1 pincement 1 pincement cayenne pepper
Salt to taste
Equipement
Casserole moyenne- Petite casserole
- Fouet
- Cuillère creuse
- Toaster or oven
- Bol à mélanger
- Cuillère
- Couteau tranchant
Directions
- In a small saucepan, whisk the egg yolks and lemon juice together until combined. Place the saucepan over low heat and slowly add the melted butter, whisking continuously until the sauce thickens. Add a pinch of cayenne pepper and salt to taste. Keep the sauce warm.
- Split the English muffin in half and toast until golden brown. Spread a little butter on each half.
- Bring a medium saucepan of water to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl, then gently slide the egg into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
- Place the toasted English muffin halves on a plate. Divide the crab meat evenly between the two halves, placing it on top of the muffin. Gently place a poached egg on top of the crab meat.
- Spoon the warm hollandaise sauce generously over the eggs. Garnish with chopped chives or parsley.
- Serve immediately, with extra hollandaise sauce on the side if desired.
Notes
- For perfectly poached eggs, use the freshest eggs possible, as they will hold their shape better in the water. Also, make sure the water is at a gentle simmer—if it’s boiling too vigorously, the eggs can break apart.
Can I use canned crab meat instead of fresh?
Yes, you can use canned crab meat if fresh crab isn’t available. Be sure to drain it well and pick out any remaining bits of shell. Fresh crab is preferred for the best flavor and texture.
