Crab Eggs Benedict

• servings: 4 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

Crab Salad

1 lb lump crab meat, (picked over)

2 tsp lemon zest

2 Tbsp lemon juice

1 tsp kosher salt

1/2 tsp black pepper

dash of cayenne pepper

2 Tbsp red bell pepper, (finely chopped)

1 Tbsp chives, (minced)

2 Tbsp parsley, (minced)

1/4 cup plain yogurt (I like Greek yogurt)

Hollandaise Sauce

6 egg yolks

1 tsp dijon mustard

1 tsp lemon zest

1 Tbsp lemon juice

1 tsp kosher salt

8 oz unsalted butter, (cold and chopped (2 sticks)

water, as needed

Poached Eggs

8 eggs

Assemble the Crab Egg Benedict

4 whole wheat english muffins

4 cups fresh baby arugula, (dressed with a drizzle of olive oil and squeeze of lemon juice)

crab salad

poached eggs

easy hollandaise sauce

minced chives, (for garnish)

Directions

Crab Salad

Combine all the ingredients in a large bowl. Toss well and reserve in the refrigerator until ready to serve.

Easy Hollandaise Sauce

Heat water in a medium saucepan. Combine all the ingredients in a heat-proof bowl. Set the bowl on top of the pot of just simmering water and whisk until the mixture is thick and lightened, about 4 mins.

Add the butter to the egg mixture, a couple pieces at a time, whisking constantly. Be sure the previous pieces are dissolved before adding more butter. It should take about 10 mins.

Thin with a little water if needed. Whisk in just 1-2 tsps at a time to reach the desired consistency.

Poached Eggs

Bring a saucepan of water to simmer. Add a small splash of plain white vinegar to the water.

Crack two eggs into two small ramekins. Create a small whirlpool with a spoon in the water and carefully pour one of the eggs into the whirlpool. Create another whirlpool and add the other egg.

Cook the eggs at a simmer (not a boil) for exactly three minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Repeat with the remaining eggs, two at a time.

Assemble the Crab Egg Benedict

Split the english muffins and toast.

Divide the lightly dressed arugula and top the english muffins. Top with a scoop of crab salad.

Top the crab salad with a poached egg, a big spoon of hollandaise sauce, and a sprinkle of minced chives. Serve immediately.

Nutrition

• Calories: 851 kcal
• Total Fat: 64 g
• Saturated Fat: 35 g
• Cholesterol: 791 mg
• Sodium: 2490 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 42 g