Crab Cake Poached Eggs Benedict with Lemon-Thyme Hollandaise
Crab Cake Poached Eggs Benedict with Lemon Hollandaise is a sophisticated brunch dish that blends savory crab cakes, perfectly poached eggs, and a zesty lemon-infused hollandaise sauce. The golden crab cakes offer a delightful crunch, while the poached eggs provide a creamy, rich texture as their yolk gently runs over the cake. The lemon hollandaise adds a fresh, citrusy twist, complementing the delicate crab flavor. Served on a toasted English muffin and garnished with fresh herbs and a lemon wedge, this dish is both indulgent and refreshing, perfect for a special occasion or a luxurious weekend brunch.
Recipe - Welcome
Crab Cake Poached Eggs Benedict with Lemon-Thyme Hollandaise
0
Servings4
Cook Time30 Minutes
Calories578
Ingredients
HOLLANDAISE: 4 egg yolks
1 Tbs lemon juice, freshly squeezed
1/2 cup unsalted butter, melted
1 pinch salt
1 Tbs fresh thyme leaves, chopped
EGGS BENEDICT: 2 tsp white vinegar
1 tsp salt
4 eggs
2 English muffins, split and toasted
4 crab cakes, cooked
lemon slices, for garnish
Directions
- To make hollandaise, vigorously whisk egg yolks and lemon juice together in stainless-steel bowl until mixture is thickened and doubled in volume. Place bowl over a saucepan containing barely simmering water (or use a double-boiler). The water should not touch bottom of bowl. Continue to whisk rapidly. Be careful not to let eggs get too hot, or they will scramble.
- Slowly drizzle in the melted butter. Continue to whisk until sauce has thickened and doubled in volume. Remove from heat; whisk in the salt and thyme. Cover. Place in a warm spot until ready to use for eggs benedict. If sauce gets too thick, whisk in a few drops of warm water. Set sauce aside.
- To poach eggs, heat 3 inches of water to a simmer in large saucepan. Add vinegar and salt; stir to dissolve. Cooking one at a time, break egg into small bowl; carefully slide it into water. Use a spatula to keep egg from sticking to bottom of pan and to keep egg whites together. Depending on how done you like the egg yolk, cook for 3 to 5 minutes.
- Continue to simmer until egg reaches desired doneness. Remove from water; place on a large plate. Repeat with remaining eggs. Transfer eggs to a 150° F oven to keep warm.
- To serve, set out 4 plates. Place half of an English muffin on each plate. Top with 1 crab cake, 1 poached egg and a generous drizzle of hollandaise. Garnish with lemon slices.
Nutritional Information
Calories: 578, Fat: 43 g (20 g Saturated Fat), Cholesterol: 443 mg, Sodium: 1565 mg, Carbohydrates: 19 g, Fiber: 2 g, Protein: 30 g.
0 minutes
Prep Time
30 minutes
Cook Time
4
Servings
578
Calories
Directions
- To make hollandaise, vigorously whisk egg yolks and lemon juice together in stainless-steel bowl until mixture is thickened and doubled in volume. Place bowl over a saucepan containing barely simmering water (or use a double-boiler). The water should not touch bottom of bowl. Continue to whisk rapidly. Be careful not to let eggs get too hot, or they will scramble.
- Slowly drizzle in the melted butter. Continue to whisk until sauce has thickened and doubled in volume. Remove from heat; whisk in the salt and thyme. Cover. Place in a warm spot until ready to use for eggs benedict. If sauce gets too thick, whisk in a few drops of warm water. Set sauce aside.
- To poach eggs, heat 3 inches of water to a simmer in large saucepan. Add vinegar and salt; stir to dissolve. Cooking one at a time, break egg into small bowl; carefully slide it into water. Use a spatula to keep egg from sticking to bottom of pan and to keep egg whites together. Depending on how done you like the egg yolk, cook for 3 to 5 minutes.
- Continue to simmer until egg reaches desired doneness. Remove from water; place on a large plate. Repeat with remaining eggs. Transfer eggs to a 150° F oven to keep warm.
- To serve, set out 4 plates. Place half of an English muffin on each plate. Top with 1 crab cake, 1 poached egg and a generous drizzle of hollandaise. Garnish with lemon slices.
