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Avocado Crab Eggs Benedict
Created by: Howcan Team
Ingredients
- 8 large eggs
- 1 ripe avocado
- 8 oz lump crab meat
- 2 tbsp white vinegar
- 1 tsp lemon juice
- 1/2 cup unsalted butter
- 4 egg yolks
- 1 tbsp water
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Fill a large saucepan with water and bring to a boil. Reduce heat to a gentle simmer and add 2 tbsp of white vinegar.
- Crack one egg into a small bowl. Using a spoon, create a whirlpool in the simmering water and gently slide the egg into the center. Cook for 3-4 minutes for a soft yolk, then remove with a slotted spoon and place on a paper towel to drain. Repeat with the remaining eggs.
- In a small saucepan, melt the butter over low heat. In a heatproof bowl, whisk together the egg yolks and water. Place the bowl over the saucepan (double boiler) and whisk constantly until the mixture thickens. Remove from heat and slowly whisk in the melted butter. Season with salt, pepper, and lemon juice.
- Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin strips.
- Divide the avocado slices among four plates. Top each with an equal portion of lump crab meat, followed by a poached egg.
- Spoon the hollandaise sauce over the eggs and garnish with chopped chives. Serve immediately.
The history of Crab Eggs Benedict with avocado instead of English muffin is a delightful twist on the classic brunch dish. This innovative variation originated in coastal regions where fresh crab meat and avocados are abundant. Renowned chefs, such as Chef Thomas Keller, have popularized this delectable rendition, infusing it with their culinary expertise. The creamy texture of ripe avocados complements the succulent crab meat, creating a harmonious blend of flavors. Today, the best versions of this dish can be savored in coastal restaurants known for their commitment to using the freshest ingredients. Perfecting the hollandaise sauce and sourcing high-quality crab meat are crucial for an exceptional Crab Eggs Benedict with avocado.
25 min
4
350 calories
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