Description
A delightful take on the classic Eggs Benedict featuring creamy hollandaise sauce, fresh crab, and avocado.
Ingredients
Scale
- 1/2 cup (120ml) blender hollandaise, homemade
- 2 (240ml) gluten-free English muffins, sliced in half
- 4 (4 large) eggs, poached
- 1 cup (about 1 pound or 450g) cooked, flaked crab
- 1 (1 medium) tomato, sliced
- 1 (1 medium) avocado, pitted and sliced
- paprika, to taste
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Prepare the Muffins: Start by slicing your gluten-free English muffins in half. They should be about half an inch thick for stability. Toast them until crunchy, but be careful not to slice too thin, or they might fall apart later when topped.
- Poach the Eggs: Get a pot of water simmering on the stove and add a splash of vinegar to help the egg whites set. Carefully crack each egg into the simmering water, cooking until the whites are firm. Keep the water gently bubbling, as boiling hard will cause the eggs to lose their shape.
- Make the Hollandaise: In a saucepan over low heat, whisk together egg yolks and lemon juice until thick enough to coat the back of a spoon without scrambling. If the mixture starts to separate, whisk in a splash of warm water gradually to save it. Avoid letting it sit too long to prevent curdling.
- Combine the Crab: In a bowl, gently mix the flaked crab meat with a squeeze of lemon juice. It should not be chunky; avoid overmixing to keep the texture light.
- Assemble the Benedict: On plates, layer the toasted muffin halves, then add the crab mixture. Carefully top each with a poached egg, allowing the yolk to flow if cooked correctly. Drizzle the hollandaise sauce generously over the dish and serve immediately to prevent cooling.
Notes
- Storage Tips: Refrigerate any leftovers in an airtight container and consume within 24 hours.
- Expert Tips: When poaching, maintaining a gentle simmer with vinegar helps the whites to set evenly. For hollandaise, reheating slowly is crucial to avoid breaking, and if it separates, whisk in a bit of warm water gently. For muffins that slide apart, use thicker slices and stabilize with hollandaise. Select high-quality crab from the refrigerated section for the best taste.
- Reheating Instructions: Gently reheat the hollandaise in a saucepan over low heat, stirring continuously until warm, taking care not to let it curdle.
- Serving Suggestions: Pair with a citrus salad for brightness. Serve these eggs benedict alongside mimosas or bloody marys for a refreshing brunch experience. Adding roasted asparagus will also complement the dish nicely.
- Recipe Variations: Replace crab with smoked salmon for a different flavor experience. Consider adding a dash of lemon juice to the hollandaise for extra tang, or incorporate spinach or arugula for additional greens.
- Ingredient Notes: Select high-quality crab for the best flavor, preferably from the refrigerated seafood section. If needed, for the hollandaise, be ready to whisk in water gradually if it begins to separate during preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 741
- Sugar: 3g
- Sodium: 1717mg
- Fat: 48g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 37g
- Cholesterol: 414mg