If you’re searching for a luxuriously decadent brunch that is guaranteed to impress, Crab & Avocado Eggs Benedict is the showstopper you need. This dish combines silky poached eggs, creamy ripe avocado, sweet lump crab meat, and a buttery, tangy homemade Hollandaise sauce, all piled on perfectly toasted English muffins. Every bite brings together the coastal freshness of crab, the buttery richness of avocado, and the classic comfort of a traditional eggs benedict. Whether you’re treating yourself or hosting a crowd, Crab & Avocado Eggs Benedict will make any morning feel like a special occasion!
Ingredients You’ll Need
Each ingredient in Crab & Avocado Eggs Benedict plays a crucial role, from the fluffy base to the savory toppings and zesty sauce. Not only are the components straightforward, but together they construct a harmonious balance of textures and flavors. Here’s what you’ll need, along with a few tips to help each element shine:
- English Muffins: Their nooks and crannies soak up the yolk and Hollandaise, making every bite irresistible.
- Large Eggs: Fresh eggs are key for perfect poaching and a luxurious, runny yolk.
- White Vinegar: A splash in the poaching water helps the egg whites set beautifully.
- Lump Crab Meat: Choose high-quality, shell-free crab for a sweet, delicate flavor.
- Ripe Avocados: Sliced just before serving, they add a creamy richness that pairs perfectly with crab.
- Butter (for toasting muffins): Helps the muffins crisp up golden and fragrant.
- Fresh Chives: Finely chopped, they offer a mild oniony freshness to brighten up the entire dish.
- Salt and Black Pepper: Season at every stage for best overall flavor.
- Egg Yolks (for Hollandaise): The base for a smooth, velvety sauce.
- Lemon Juice: Adds brightness and balances the richness of the sauce.
- Dijon Mustard: Provides depth and a subtle tang in the Hollandaise.
- Unsalted Butter (for Hollandaise): Melted and warm, it creates the luscious texture of the sauce.
- Cayenne Pepper: Just a pinch gives a whisper of heat to complement the crab and avocado.
How to Make Crab & Avocado Eggs Benedict
Step 1: Create the Hollandaise Sauce
Start by making the Hollandaise sauce, since it’s the soul of Crab & Avocado Eggs Benedict. In a heatproof bowl, whisk together egg yolks, lemon juice, Dijon mustard, cayenne, and salt until smooth. Place this bowl over a saucepan with gently simmering water (double boiler style), then slowly drizzle in melted warm butter while continuing to whisk constantly. The sauce should thicken into a silky, pourable consistency. Remove from heat and keep warm by covering and setting aside near your stove—warm Hollandaise is essential for a dreamy, cohesive bite!
Step 2: Toast and Prepare the English Muffins
While your sauce sits, split your English muffins and brush each half with butter. Toast them in a skillet or under your broiler until just golden and crisp. The warm, buttery base will hold everything together and absorb all those gorgeous juices and sauce perfectly.
Step 3: Prep the Avocado and Crab
Next up, slice your ripe avocados into even segments so they’ll fan out beautifully onto your muffins. Gently pick over the lump crab meat for any residual shells, and if you want to boost the flavor, a splash of lemon juice or a sprinkle of Old Bay seasoning works wonders. Keep both elements close at hand—they should be ready for assembly as soon as your eggs are poached!
Step 4: Poach the Eggs
Poaching eggs might feel intimidating, but it’s easier than you think! Bring a saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup for easy transferring, then slide them into the water, one at a time. Let them poach for 3 to 4 minutes, until the whites are set but yolks remain lusciously runny. Lift each egg out with a slotted spoon and let it drain on a paper towel.
Step 5: Assemble Your Crab & Avocado Eggs Benedict
Now comes the fun! Arrange your toasted English muffin halves on plates. Layer on those creamy avocado slices, then generously mound the crab meat on top. Carefully perch a poached egg on each muffin half, then liberally spoon over the warm Hollandaise sauce. Finish with a flurry of fresh chives, and a sprinkle of salt and cracked black pepper. Serve immediately while everything is fresh and warm—the magic of Crab & Avocado Eggs Benedict is in that first forkful!
How to Serve Crab & Avocado Eggs Benedict
Garnishes
The right finishing touches turn great food into a restaurant-worthy experience! A scattering of chopped fresh chives offers pop and gentle flavor, while a crack of black pepper makes every element sing. For extra color and punch, consider a sprinkle of smoked paprika or a few microgreens. The sunny yellow Hollandaise, green avocado, and white crab look irresistible together.
Side Dishes
Balance out the creamy richness of Crab & Avocado Eggs Benedict with something light and crisp. A simple green salad tossed in lemon vinaigrette or a side of roasted asparagus is perfect. If you’re feeding a crowd, breakfast potatoes or a fresh fruit salad can stretch the meal without competing with your main event.
Creative Ways to Present
Get playful with your plating! For a dramatic look, stack smaller rounds of avocado and crab for a tower effect. Present individual servings in small cast iron pans for rustic charm, or serve them on a big board for a DIY brunch bar. You could even layer ingredients on mini muffin halves for elegant passed appetizers. Crab & Avocado Eggs Benedict is versatile when it comes to presentation, so have fun with your setup!
Make Ahead and Storage
Storing Leftovers
If you have leftover components, store each one separately. Keep the toasted muffins, crab meat, avocado (with a squeeze of lemon to prevent browning), and poached eggs in airtight containers in the fridge. The Hollandaise sauce should be stored in a heatproof container and used within a day for best quality.
Freezing
Freezing isn’t ideal for fully assembled Crab & Avocado Eggs Benedict due to texture changes, especially in the sauce and avocado. However, you can freeze plain toasted muffins and even poached eggs if needed. Thaw muffins at room temperature and reheat, but make fresh poached eggs and Hollandaise for that signature creamy result.
Reheating
To gently reheat leftover poached eggs, place them in barely simmering water for about 30 seconds. For muffins and crab, a low oven works well—just avoid overcooking the crab. Rewarm Hollandaise slowly over a double boiler while whisking constantly. Avoid the microwave, as it can split the sauce or overcook the eggs.
FAQs
Can I make Crab & Avocado Eggs Benedict ahead of time for a brunch party?
You can prep many elements in advance, like toasting muffins, picking over the crab, and slicing avocado (with lemon to prevent browning). Hold off poaching eggs and making Hollandaise until just before serving for the best texture and flavor.
What’s the best crab meat to use for this recipe?
High-quality lump crab meat is the most flavorful and tender for Crab & Avocado Eggs Benedict. Fresh works best, but good quality refrigerated or canned options can also be delicious if you rinse and drain them well.
How do I keep my Hollandaise sauce from splitting?
Whisk constantly and add the butter in a slow, steady stream to emulsify the sauce. If it starts to separate, whisk in a splash of hot water to bring it back together. Always keep the heat gentle to avoid scrambling the eggs.
Can I use a blender to make Hollandaise sauce?
Absolutely! Blend the yolks, lemon juice, mustard, and seasonings until smooth, then slowly drizzle in the hot melted butter with the blender running. This shortcut works great and saves a bit of elbow grease.
Is there a seafood-free version of this recipe?
If someone prefers vegetarian, simply skip the crab and add sautéed spinach or roasted tomatoes. The core technique of poached eggs, avocado, and Hollandaise sauce will still taste amazing.
Final Thoughts
If ever there was a brunch worth lingering over, it’s Crab & Avocado Eggs Benedict. This recipe transforms humble ingredients into a dish that feels positively luxurious, yet is surprisingly doable at home. Gather your favorite people, brew a pot of coffee, and enjoy every bite—you deserve it!
Print
Crab & Avocado Eggs Benedict Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (8 halves)
- Category: Breakfast, Brunch
- Method: Poaching, Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a luxurious breakfast or brunch with this decadent Crab & Avocado Eggs Benedict recipe. Perfectly poached eggs sit atop English muffins with creamy avocado, succulent lump crab meat, and velvety Hollandaise sauce.
Ingredients
Main Ingredients:
- 4 English muffins (split and toasted)
- 8 large eggs
- 1 tablespoon white vinegar
- 1 1/2 cups lump crab meat (picked over for shells)
- 2 ripe avocados (sliced)
- 1 tablespoon butter (for toasting muffins)
- 2 tablespoons chopped fresh chives (for garnish)
- Salt and black pepper to taste
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 cup unsalted butter (melted and warm)
- Pinch of cayenne pepper
- Pinch of salt
Instructions
- Prepare the Hollandaise sauce: In a heatproof bowl, whisk together egg yolks, lemon juice, Dijon mustard, cayenne, and salt. Place the bowl over a saucepan of gently simmering water, whisking constantly. Slowly drizzle in the warm melted butter while whisking until the sauce thickens. Keep warm.
- To poach the eggs: Bring a large saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, then gently slide into the simmering water. Cook for 3 to 4 minutes until the whites are set but yolks are runny. Remove with a slotted spoon and drain on paper towels.
- Assemble the Benedict: Butter the toasted English muffins. Top each half with avocado slices, a generous spoonful of crab meat, and a poached egg. Spoon warm Hollandaise sauce over the top, then garnish with chopped chives, salt, and black pepper. Serve immediately.
Notes
- For extra flavor, season the crab meat lightly with Old Bay seasoning or lemon juice before assembling.
- If you prefer, you can use store-bought Hollandaise to save time.
- This dish pairs beautifully with a simple side salad or roasted asparagus.
Nutrition
- Serving Size: 2 halves
- Calories: 510
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 34 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 340 mg
