Luxurious, elegant and perfectly delicious, Crab and Asparagus Eggs Benedict is a rich breakfast or brunch treat and the ultimate start for your day.
Crab and Asparagus Benedict

Crab and Asparagus Eggs Benedict
 
Author:
Recipe type: Brunch
Cuisine: American
Serves: 4
Ingredients
  • 1 Quart water
  • 1 Tablespoon vinegar
  • 1 teaspoon salt
  • 8 large eggs, fresh
  • 4 Tablespoons butter, unsalted 1/2 stick, softened
  • 1 1/2 Cups Alaskan king crab legs meat cooked, fresh (not crab substitute)
  • 8 to 12 asparagus spears, cooked, white or green
  • 4 whole wheat English muffins, split
Orange Hollandaise Sauce:
  • 1/2 pound butter, unsalted cut into pieces
  • 4 egg yolks
  • 1 Tablespoon orange juice
  • 1 teaspoon orange zest, grated
  • 1/2 teaspoon lemon zest, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon Cayenne pepper
Garnish:
  • 1 Tablespoon chopped chives
  • paprika, optional
  • 4 slices orange cut in half, optional
Instructions
  1. Prepare the Hollandaise sauce, and keep it warm.
  2. Mix the water with the vinegar (which will help the egg whites set quickly) and put it with the salt in a wide, shallow saucepan.
  3. Bring water to boil, then reduce heat to gentle simmer.
  4. One at a time, break each egg into a separate small dish or bowl; then, holding the bowl very near the surface of the water, gently slip in the egg.
  5. Add more eggs to the pan, taking care not to crowd them.
  6. Continue simmering until whites are firmly set and yolks are covered with slightly opaque film, about 3 minutes.
  7. Then use a slotted spoon carefully to remove each egg to a folded kitchen towel to drain.
  8. With small kitchen knife, carefully trim any ragged edges from whites.
  9. While the eggs are poaching, melt half the butter in large skillet over moderate to low heat, and saute the crab meat until heated through.
  10. Split and toast the English muffins and spread their cut sides with remaining butter.
  11. Place two muffin halves on each serving plate.
  12. Top each half with some crab meat and two to three asparagus spears, then a poached egg.
  13. Spoon or pour enough Hollandaise over each egg to cover it and spread down the side of the muffin onto the plate.
Orange Hollandaise Sauce:
  1. In a small saucepan, melt butter over low heat until it's all liquid.
  2. Place remaining ingredients in a food processor or blender and process until smoothly blended.
  3. With the machine running, pour in the melted butter in a slow, steady stream until it is completely mixed in and the sauce is thick.
  4. Transfer sauce to small metal or glass bowl, and set it inside a larger bowl or can of hot water to keep it warm.
Garnish
  1. Sprinkle the dish with paprika and/or chives, and garnish with an orange slice.
Notes
This is a very rich breakfast recipe, so save it for a weekend or brunch with friends.

Substitute lobster tail or claw meat for crab if you please.

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