Eggs New Orleans
Elevate your brunch game with the luxurious Southern-inspired Eggs New Orleans, a tantalizing take on the classic Eggs Benedict. This recipe features golden, pan-seared jumbo lump crab cakes seasoned with Old Bay and Dijon mustard, paired with perfectly poached eggs and rich, velvety hollandaise sauce infused with a hint of lemon and hot sauce. Served over buttery toasted English muffins and finished with a sprinkle of paprika and fresh parsley, this dish is a seafood lover’s dream. With its creamy textures, bold flavors, and elegant presentation, Eggs New Orleans is the ultimate indulgence for a special weekend breakfast or brunch.
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Recipe Information
Ingredients
- 8 ounces jumbo lump crab meat
- 1 cup breadcrumbs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons green onion, finely chopped
- 1 egg, lightly beaten
- 2 tablespoons vegetable oil
- 4 large eggs
- 1 tablespoon white vinegar
- 8 tablespoons unsalted butter
- 2 egg yolks
- 1 tablespoon lemon juice
- 0.5 teaspoon hot sauce
- 2 English muffins, halved
- 0.25 teaspoon paprika
- 1 tablespoon chopped parsley, for garnish
Instructions
In a medium mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, green onion, and the beaten egg. Mix gently until just combined, being careful not to break up the crab meat.
Form the mixture into 4 evenly-sized patties and set aside.
Heat the vegetable oil in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, until golden brown and cooked through. Remove from the heat and place on a paper towel-lined plate to drain excess oil.
To poach the eggs, bring a medium pot of water to a gentle simmer. Add the white vinegar. Crack one egg into a small ramekin or bowl, and carefully slide it into the simmering water. Repeat with the remaining eggs. Poach for 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a plate lined with paper towels.
In a small saucepan, melt the butter over low heat. In a blender, combine the egg yolks, lemon juice, and hot sauce. While the blender is running, slowly drizzle in the hot melted butter until the mixture is thickened and emulsified. Season to taste with salt. Keep warm.
Toast the English muffin halves until golden brown.
To assemble, place one toasted English muffin half on a plate. Top with a warm crab cake, followed by a poached egg. Spoon a generous amount of hollandaise sauce over the egg.
Sprinkle with a pinch of paprika and garnish with chopped parsley. Repeat with the remaining ingredients.
Serve immediately and enjoy your Eggs New Orleans!
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1819 mg | 606% | |
| Sodium | 4275 mg | 186% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.8 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 530 mg | 41% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1356 mg | 29% | |
*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.
