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Crab Cake Eggs Benedict
Created by: Howcan Team
Ingredients
- 4 crab cakes
- 4 English muffins, split and toasted
- 8 eggs
- 1/4 cup white vinegar
- Hollandaise sauce
- Chopped fresh parsley for garnish
Instructions
- Prepare the crab cakes according to the package instructions or your favorite recipe.
- While the crab cakes are cooking, poach the eggs. Fill a large, shallow pan with about 3 inches of water and bring to a simmer. Add the white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for 3-4 minutes for a soft yolk, or longer if desired. Use a slotted spoon to remove the eggs and drain on a paper towel.
- To assemble, place a toasted English muffin half on each plate. Top with a warm crab cake, followed by a poached egg. Spoon Hollandaise sauce over the eggs, then sprinkle with chopped parsley.
- Serve immediately and enjoy!
Crab Cake Eggs Benedict is a delectable twist on the classic Eggs Benedict, featuring a succulent crab cake as the star of the dish. This indulgent creation is believed to have originated in the coastal regions of the United States, where fresh crab meat is abundant. Renowned chefs and seafood enthusiasts have embraced this dish, infusing it with their own unique flair. The marriage of tender crab cake, perfectly poached eggs, and velvety hollandaise sauce creates a symphony of flavors and textures. For the ultimate experience, seek out restaurants along the East Coast, particularly in Maryland, known for their exceptional crab cakes. The key to a stellar Crab Cake Eggs Benedict lies in the quality of the crab cake and the mastery of the hollandaise sauce. Whether enjoyed for brunch or a luxurious breakfast, this dish is a true delight for seafood aficionados and brunch enthusiasts alike.
40 min
4
450 calories
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