Eggs Oscar
Elevate your brunch game with the luxurious and restaurant-worthy Eggs Oscar! This refined twist on a classic poached egg dish layers a perfectly toasted English muffin with tender blanched asparagus spears, succulent lump crab meat, and a silky poached egg, all crowned with rich, homemade Hollandaise sauce. The marriage of flavors—delicate seafood, buttery sauce, and the bright zest of lemon—creates a decadent bite every time. Ideal for special occasions or an indulgent morning treat, this recipe is a harmonious balance of texture and taste. With just 40 minutes from prep to plate, Eggs Oscar is the ultimate choice for those seeking an elegant breakfast or brunch made easy. Keywords: Eggs Oscar recipe, poached eggs with crab, easy Hollandaise sauce, brunch ideas, gourmet breakfast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Large eggs
- 1 cup Crab meat (lump or claw, cooked and picked clean)
- 12 pieces Asparagus spears
- 1 cup Unsalted butter
- 3 pieces Large egg yolks
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoon Cayenne pepper
- 2 pieces English muffins
- 2 tablespoons White vinegar
- to taste Salt
- to taste Freshly ground black pepper
Instructions
Bring a medium pot of water to a simmer and add 2 tablespoons of white vinegar. This will be used to poach the eggs.
Trim the asparagus spears and blanch them in boiling salted water for 2-3 minutes until tender-crisp. Drain and keep warm.
Melt the butter in a small saucepan over low heat. Once melted, set it aside to cool slightly while you prepare the Hollandaise sauce.
In a heatproof bowl, whisk together egg yolks, lemon juice, a pinch of salt, and cayenne pepper. Place the bowl over a pot of simmering water (double boiler method) and continuously whisk until the mixture thickens slightly.
Slowly drizzle the melted butter into the egg mixture while whisking constantly to create a smooth, creamy Hollandaise sauce. Remove from heat, season with salt and pepper to taste, and cover to keep warm.
Split the English muffins in half and toast until golden brown. Set aside.
Return to the pot of simmering water for the poached eggs. Crack one egg into a small bowl, then carefully slide it into the water. Repeat with the remaining eggs. Let them poach for 3-4 minutes, or until the whites are set and the yolks remain soft. Remove with a slotted spoon and drain on paper towels.
To assemble, place half of a toasted English muffin on each serving plate. Top each half with 3 asparagus spears, a generous amount of crab meat, and a poached egg.
Spoon the Hollandaise sauce over each poached egg and garnish with a pinch of cayenne pepper or freshly ground black pepper if desired.
Serve immediately and enjoy this elegant dish!
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1669 mg | 556% | |
| Sodium | 5212 mg | 227% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.4 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 493 mg | 38% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1412 mg | 30% | |
*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.
