Eggs Benedict with Salmon and Crab

Check out this special Eggs Benedict created especially for Mother’s Day. A decadent spin on the already decadent classic, it adds smoked salmon and crab meat in place of the traditional Candian bacon.

EGGS BENEDICT WITH SALMON AND CRAB

SERVES 2

Ingredients:

  • 2 English muffins, split and toasted

  • 4 slices smoked salmon

  • 4 oz jump lump crab meat

  • 4 poached eggs, for serving

  • 3 large egg yolks

  • 1 1/2 tablespoons freshly squeezed lemon juice

  • Pinch of cayenne pepper, optional

  • To taste salt

  • 1 cup (2 sticks) unsalted butter, melted

Procedure:

  1. Prepare the Hollandaise: Combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified. Store until needed in a warm spot.

  2. Assemble the dish: Place two English muffin halves on each plate and layer on smoked salmon and crab meat. Gently place a poached egg on top. Drizzle with prepared Hollandaise and serve immediately.

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