Crab Eggs Benedict

How to Make Crab Eggs Benedict

1. 1

   Step 1: Toast muffins and warm the crab

   Split the English muffins and toast or brown them in a skillet with 1 tablespoon of the butter until golden. In a small skillet over low heat, gently warm the lump crab with 1 tablespoon butter and a pinch of the salt and pepper just until heated through; keep warm. Reserve the remaining butter for the hollandaise.

   For this step

   • 8 ozLump crab meat
   • 2 countEnglish muffins, split
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Make the hollandaise

   Set a heatproof bowl over (but not touching) simmering water to make a double boiler. Whisk the egg yolks with the lemon juice and Dijon until slightly thickened. Very slowly drizzle in the remaining melted butter while whisking constantly until the sauce is smooth and emulsified; season with a little salt and pepper and keep warm (off the heat).

   For this step

   • 4 countLarge egg yolks (for hollandaise)
   • 2 tbspFresh lemon juice
   • 1 tspDijon mustard
   
3. 3

   Step 3: Poach the eggs

   Bring a wide saucepan of water to a gentle simmer and add the white vinegar. Stir to create a gentle whirlpool, then crack each egg into the water and poach 3 to 3½ minutes for runny yolks. Remove with a slotted spoon and drain briefly on paper towel; season lightly with salt and pepper.

   For this step

   • 4 countLarge eggs (for poaching)
   • 1 tbspWhite vinegar (for poaching water)
   
4. 4

   Step 4: Assemble and garnish

   Place a toasted muffin half on each plate, mound warm crab on top, then set a poached egg over the crab. Spoon warm hollandaise over each egg, scatter chopped chives, and finish with a crack of black pepper. Serve immediately.

   For this step

   • 2 tbspFresh chives, chopped
   

1. Split the English muffins and toast or brown them in a skillet with 1 tablespoon of the butter until golden. In a small skillet over low heat, gently warm the lump crab with 1 tablespoon butter and a pinch of the salt and pepper just until heated through; keep warm. Reserve the remaining butter for the hollandaise.
2. Set a heatproof bowl over (but not touching) simmering water to make a double boiler. Whisk the egg yolks with the lemon juice and Dijon until slightly thickened. Very slowly drizzle in the remaining melted butter while whisking constantly until the sauce is smooth and emulsified; season with a little salt and pepper and keep warm (off the heat).
3. Bring a wide saucepan of water to a gentle simmer and add the white vinegar. Stir to create a gentle whirlpool, then crack each egg into the water and poach 3 to 3½ minutes for runny yolks. Remove with a slotted spoon and drain briefly on paper towel; season lightly with salt and pepper.
4. Place a toasted muffin half on each plate, mound warm crab on top, then set a poached egg over the crab. Spoon warm hollandaise over each egg, scatter chopped chives, and finish with a crack of black pepper. Serve immediately.