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Easy Crabcake Eggs Benedict

  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: Serves 2-4 1x

Description

A quick and delicious crab cake eggs Benedict recipe perfect for brunch!


Scale

Ingredients

FOR THE HOLLANDAISE:

  • 2 egg yolks
  • 2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter

TO ASSEMBLE:

  • 2 English muffins, halved
  • 4 leftover crabcakes (no leftovers? Just stir 1 cup of cooked lump crab up with salt, pepper, and a squeeze of lemon juice and divide it between each English muffin half)
  • 4 eggs
  • salt and pepper to taste
  • 2/3 cup fresh arugula, for garnish

Instructions

FOR THE HOLLANDAISE:

  1. Add egg yolks, lemon juice, and salt to a tall, narrow cup that fits the head of an immersion blender. (I use this method for foolproof hollandaise – watch the video for a tutorial!)
  2. Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at at least 200 degrees F.
  3. Blend the egg mixture with the immersion blender until egg yolks have slightly lightened in color, about 1 minute.
  4. Stream hot butter into eggs a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.

FOR ASSEMBLY:

  1. Reheat crabcakes in a hot skillet until the sides are crispy and crab cake has heated through. If you’re using lump crab instead of leftover crabcakes, give it a toss in a hot skillet just until it’s warmed through (or, if you like, leave it cold so you have some contrasting temperatures in the dish!) Set crab aside.
  2. Poach each egg in hot water (water should be just-barely-simmering for best results) until whites have cooked through, about 4 minutes.
  3. While eggs are poaching, toast your English muffin halves. Place each toasted half of English muffin cut-side up on a plate and top each half with a crabcake (or lump crab mix).
  4. When eggs are done, gently place one egg on top of each muffin/crabcake stack and season eggs with a bit of salt and pepper.
  5. Pour hollandaise over the English muffin stacks. Top with a pinch of fresh ground black pepper and a few fresh arugula leaves and serve immediately.

Notes

You can make the hollandaise in a regular blender if you don’t have an immersion blender (or just don’t want to use it). I just like the immersion blender because it’s quick and easy with not much cleanup! I love this immersion blender from Cuisinart.

For more handy immersion blender tricks, check out this post!

Lately I’ve been adding a splash of white vinegar to the water before I poach eggs – I never used to, but lately I think it’s been helping them come out a little prettier. Water should be just barely simmering for best poaching results! For best results, I crack each egg into a ramekin, then gently tip the egg into the hot water and let it do its thing. Play around with different techniques to find out what works for you!

Use leftover biscuits (I like these vegan biscuits or simple gruyere biscuits) in place of the English muffins if you like.

Hollandaise recipe adapted from Serious Eats.