Crab Eggs Benedict

4 Jun 2014

I love Eggs Benedict.  It is a rich, sumptuous savory dish between the creamy egg yolks and the satin delicacy of the sauce.  You can make this poached eggs in advance and store them in a cool place and reheat it very quickly before serving by dipping it into slow-simmering water for 30 seconds to 1 minute.  The sauce  on the other hand is a bit moody.  I personally prefer making the sauce while my guests sit and chat while drinking mimosas to make sure that the sauce doesn’t “break” so to speak, before serving.


Crab Eggs Benedict

Serves 6



6 large egg yolks

2 tbsp whole milk

1 1/4 cups chilled unsalted butter, cut into 1/2 inch pieces

1/4 cup unsalted butter, room temperature

1/4 cup fresh lemon juice

coarse salt and fresh ground pepper


12 pieces of thinly sliced cooked Canadian ham

16 English muffins, split to two halves, lengthwise

1 lb fresh lump crab meat, washed and picked for shells

coarse salt

2 tbsp white vinegar

12 eggs

fresh ground pepper



  1. To make hollandaise, in top pan of a double boiler or a heatproof bowl, whisk together egg yolks and milk.  Place over saucepan full of simmering water and continue to whisk until warm and frothy (5 minutes).  Whisk the butter pieces, one at a time- making sure that the first is melted before adding the next piece until fully incorporated and continue to whisk until sauce can coat back of spoon for (4-5 minutes total).  Stir in lemon juice and season with salt and pepper.
  2. Preheat oven to 200F.  Wrap sliced ham in foil and place in oven to warm.
  3. Toast muffins and lightly spread room temperature butter on each side of the toast.  Keep in oven at 200F to keep warm before serving.
  4. To poach eggs- fill a large sauce pan halfway through with water.  Bring to a boil, add vinegar and lower to a simmer.  Crack one egg at a time into a small bowl.  Lower the bowl into the simmering water and gently dip the egg off the side of the bowl into the sauce pan.  Do not crowd the pan, but working quickly- repeat this with the other eggs.  Keep them well spaced.  Cook until whites have set for about 3-4 minutes.  Using skimmer or slotted spoon, carefully remove eggs from water and let them drain well.
  5. To serve, place 2 English muffins on a plate.  Top with warmed ham, a spoonful of lump crab, poached egg and spoon over with hollandaise sauce.  Finish with a sprinkling of coarse salt and a touch of fresh ground pepper.  Enjoy!




Photos taken by the talented Jackie Bayne of Love Shack Photography

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