Description
A luxurious breakfast delight featuring crab, poached eggs, and caviar on toasted English muffins.
Ingredients
Scale
- 2 English muffins, split and toasted
- 1 cup crab meat, cooked and picked
- 4 large eggs
- 1 tablespoon white vinegar
- 1/2 cup hollandaise sauce
- 2 tablespoons caviar
- Fresh chives, chopped (for garnish)
Instructions
- Prepare the hollandaise sauce and keep it warm.
- Fill a saucepan with water and add the white vinegar; bring to a gentle simmer.
- Crack each egg into a small bowl, then gently slide them into the simmering water one at a time.
- Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- While the eggs are poaching, place the toasted English muffins on plates.
- Top each muffin half with crab meat.
- Once the eggs are poached, remove them with a slotted spoon and place one on top of each crab-topped muffin.
- Drizzle hollandaise sauce over the eggs.
- Finish with a spoonful of caviar and a sprinkle of chopped chives.
Notes
- For a richer flavor, use fresh crab meat if available.
- Ensure the water is at a gentle simmer to avoid breaking the eggs.
- Hollandaise sauce can be made ahead of time and kept warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg
Keywords: Crab Eggs Benedict, Caviar, Breakfast, Luxurious, Hollandaise