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Crab Cake Eggs Benedict with Avocado Hollandaise Sauce
Created by: Howcan Team
Ingredients
- 4 crab cakes
- 4 English muffins, split and toasted
- 8 poached eggs
- 1 ripe avocado, peeled and pitted
- 2 tablespoons lemon juice
- 1/2 cup unsalted butter, melted
- 3 egg yolks
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon white vinegar
- 2 tablespoons chopped fresh chives, for garnish
Instructions
- In a blender, combine the ripe avocado, lemon juice, melted butter, egg yolks, salt, and cayenne pepper. Blend until smooth and creamy. Set aside.
- Fill a large saucepan with 2-3 inches of water and bring to a simmer over medium heat. Add the white vinegar to the water.
- Carefully crack the eggs, one at a time, into a small bowl and gently slide them into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and drain on a paper towel.
- While the eggs are poaching, heat the crab cakes in a skillet over medium heat for 3-4 minutes on each side, until heated through and golden brown.
- To assemble, place a toasted English muffin half on each plate. Top with a warm crab cake, followed by a poached egg. Spoon the avocado hollandaise sauce over the eggs. Garnish with chopped chives and serve immediately.
- Enjoy your delicious Crab Cake Eggs Benedict with Avocado Hollandaise Sauce!
The Crab Cake Eggs Benedict with avocado hollandaise sauce is a modern twist on the classic brunch favorite. Originating in coastal regions, this dish combines the richness of crab cakes with the creamy texture of avocado hollandaise. Renowned chefs like Bobby Flay and Emeril Lagasse have popularized this variation, infusing it with their signature flavors. The best versions of this dish can be found in seafood-centric restaurants along the East and West coasts, where fresh crab meat is abundant. The key to perfecting this dish lies in the delicate balance of flavors, ensuring the crab cakes are succulent and the avocado hollandaise is velvety smooth. For a unique alternative, some chefs incorporate a hint of citrus or spice into the hollandaise for an extra kick.
40 min
4
450 calories
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