Crab Eggs Benedict Caviar (Print Format)
Rich crab topped with poached eggs, creamy hollandaise, and caviar for an elegant breakfast treat.
# Ingredients:
→ Lemon & Herb Buttered Crab
01 -
1/2 lb King crab meat
02 -
4 tbsp salted butter
03 -
1 tsp sea salt
04 -
1/2 tsp ground black pepper
05 -
1/4 tsp smoked paprika
06 -
2 tbsp chopped fresh parsley
07 -
1 tbsp chopped chives
08 -
2 tbsp freshly squeezed lemon juice
→ Homemade Hollandaise Sauce
09 -
4 large egg yolks
10 -
1 tbsp freshly squeezed lemon juice
11 -
1/4 tsp sea salt
12 -
1/2 cup salted butter, melted
13 -
1/4 tsp smoked paprika
14 -
1 tbsp chopped chives
→ Muffins
15 -
2 large English muffins, split
16 -
1 tbsp butter
→ Poached Eggs
17 -
4 large eggs
18 -
Salt, for seasoning water
19 -
2 tbsp white wine vinegar or distilled vinegar
→ For Serving
20 -
1 oz sturgeon caviar
21 -
2 tbsp finely chopped chives
# Steps:
01 -
Preheat oven to 350°F if using raw crab. Bake crab on a large sheet for 25 minutes until hot and steaming. Remove crab meat from shells using kitchen shears and gloves, then break into smaller pieces.
02 -
Melt 4 tablespoons salted butter in a medium pan over medium heat. Season with salt, black pepper, smoked paprika, parsley, chives, and lemon juice. Toss in crab meat and warm for 4 to 5 minutes. Remove from heat and keep warm.
03 -
Heat water in a small pot to a low simmer. Place bowl over pot without touching water. Whisk egg yolks, lemon juice, and salt in bowl. Gradually add melted butter, whisking constantly until sauce is thick and creamy, about 5 minutes. Remove from heat, season with smoked paprika and chives, cover and keep warm. Thin with hot water if needed.
04 -
Preheat a large pan or griddle over medium heat. Melt butter, slice muffins in half, and toast in butter until golden brown. Remove and keep warm.
05 -
Prepare eggs by straining out loose whites with a fine-mesh strainer, placing eggs back into ramekins. Fill sauté pan with 1½ inches water, season with salt and vinegar. Bring to a low simmer over medium heat. Gently add eggs and cook 1½ to 2 minutes until whites set and yolks remain soft. Remove with slotted spoon and drain on paper towels.
06 -
Place toasted English muffin halves on plates. Top each with warmed crab meat and melted butter, then a poached egg. Spoon hollandaise sauce over eggs, garnish with chopped chives and a spoonful of caviar. Serve immediately.
# Tips:
01 -
Cleaning crab the night before saves preparation time on serving day.
02 -
Use a fine-mesh strainer to remove excess egg whites for perfectly shaped poached eggs.
03 -
If hollandaise sauce thickens too much, thin with a few tablespoons of hot water.