Crab Eggs Benedict with Caviar
Crab Eggs Benedict with Caviar is a decadent brunch dish that elevates your dining experience. This recipe features perfectly poached eggs resting on a bed of fresh crab meat, all atop toasted English muffins and finished with a luxurious drizzle of hollandaise sauce and caviar. Ideal for special occasions or a lavish weekend treat, this dish combines rich flavors and elegant presentation to impress any guest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Brunch
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 6 oz fresh lump crab meat
- 4 large eggs
- 2 English muffins, split and toasted
- 2 oz caviar (your choice)
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tbsp freshly squeezed lemon juice
- Salt to taste
- 1 tbsp white vinegar (for poaching)
Instructions
- Prepare the Hollandaise: Melt butter in a saucepan. In a bowl over simmering water, whisk egg yolks and lemon juice until thickened. Gradually add melted butter while whisking until smooth. Season with salt.
- Toast the Muffins: Toast English muffin halves until golden brown.
- Poach the Eggs: In simmering water with vinegar, crack each egg into a bowl and gently slide them into the water. Poach for about 3-4 minutes until whites are set but yolks remain runny.
- Assemble: Layer crab meat on each muffin half, top with poached egg, and generously spoon hollandaise over each.
- Add Caviar: Top each serving with caviar and serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 0g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 400mg