Eggs Benedict is a beloved breakfast and brunch meal. I wanted something different so I combined store bought crab cakes with one of my breakfast favorites. The hollandaise sauce is bright, velvety and seasoned well to compliment the crab. Instead of buying expensive crab and producing the crab cakes from scratch; save time/money and benefit from this benedict.
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Servings
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Ingredients
Hollandaise Sauce
- 1 stick butter
- 3 egg yolks
- 1 small lemon, juiced
- 1 tsp old bay seasoning
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
Poached Eggs and Cakes
- 2 tbsp white vingegar
- 4 large eggs
- 1 tsp salt
- 1 package of 4 favorite frozen crab cakes
- scallions, chopped for garnish
Ingredients
Hollandaise Sauce
Poached Eggs and Cakes
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Instructions
- Bake frozen crab cakes according to instructions on the package.
- Melt 1 stick of butter in microwave for about 30 seconds. Be sure not to let the butter boil. Set aside.
- Separate 3 egg yolks and set aside.
- In a blender combine eggs, spices, and butter.
- Blend until smooth. Do not be alarmed if the sauce may seem runny at first. It will set in about a minute after blending.
- Fill a large pot with water and place on medium heat. Add vinegar and salt. Do not allow the water to boil. The water just needs to be hot enough to poach eggs.
- Carefully stir water in pot until it forms a tornado like vortex. Crack in the eggs one at a time very carefully. Delay 10 seconds before adding each egg. This will prevent the eggs from binding together. Cook for about 4 minutes and remove with a slotted spoon for the perfect runny poached egg.
- Remove crab cakes from oven and place on a plate. Make an indentation on top of each crab cake. This will help hold the poached egg in place. Place 1 poached egg on top of each crab cake.
- Spoon over hollandaise sauce over each crab cake and poached egg. Garnish with freshly chopped scallions and enjoy!
Recipe Notes
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