Eggs Benedict with Asparagus and Crab
Elevate brunch to gourmet heights with this luxurious Eggs Benedict with Asparagus and Crab recipe. This decadent twist on a classic pairs tender crab meat and perfectly poached eggs with sautéed asparagus, all atop golden-toasted English muffins. A silky, homemade hollandaise sauce infused with fresh lemon juice and a hint of cayenne pepper ties it all together, delivering a rich and tangy finish. Ideal for special occasions or a memorable weekend treat, this dish combines elegance and fresh ingredients for a restaurant-quality meal you can master at home. Garnish with fresh chives for a stunning presentation that tastes as amazing as it looks.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 pieces Large eggs
- 8 pieces Fresh asparagus spears
- 1 cup Lump crab meat (cooked)
- 1 cup Unsalted butter
- 2 tablespoons Fresh lemon juice
- 3 pieces Egg yolks
- 1 pinch Cayenne pepper
- 1 to taste Salt
- 2 tablespoons White vinegar
- 1 teaspoon Olive oil
- 1 tablespoon Chopped fresh chives (optional for garnish)
Instructions
Bring a medium pot of water to a gentle simmer and add white vinegar. This will be used to poach the eggs.
Trim the woody ends off the asparagus spears. Heat olive oil in a skillet over medium heat and sauté the asparagus until tender, about 3–4 minutes. Set aside and keep warm.
Split and toast the English muffins until golden brown. Set aside.
In a heatproof bowl, whisk the egg yolks and lemon juice together until light and frothy.
Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Gradually whisk in the melted butter in a slow stream until the mixture thickens to a creamy consistency.
Season the hollandaise sauce with cayenne pepper and salt to taste. Keep warm over low heat, stirring occasionally.
Crack each egg into a small bowl or ramekin. Gently slide the eggs, one at a time, into the simmering vinegar-water mixture to poach. Cook for 3–4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
To assemble, place a toasted English muffin half on each plate. Top with 2–3 asparagus spears, a generous spoonful of crab meat, and a poached egg.
Drizzle hollandaise sauce over the top of each stack, ensuring even coverage.
Garnish with chopped fresh chives if desired, and serve immediately.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1670 mg | 557% | |
| Sodium | 4273 mg | 186% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 14.5 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 440 mg | 34% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
