Crab eggs Benedict

PT40M

Share recipe

Ingredients

Metric

Imperial

Crab mix

Hollandaise

Poached eggs and English muffins

1
Begin the dish by making a reduction for the hollandaise. Place all of the hollandaise ingredients, except the egg yolks and butter, in a small pan and bring to the boil
2
Leave to simmer until the liquid has reduced by just over half. Strain through a fine sieve and set aside - discard the other ingredients
3
Whisk the brown crab meat into the mayonnaise until smooth, then add the white crab meat, a touch of lemon juice, and salt and pepper to taste. Mix well, check the seasoning and set aside until needed
4
Place the egg yolks for the hollandaise in a heatproof bowl and set over a pan of gently simmering water. Whisk the yolks until soft and fluffy and, while still whisking, slowly pour the melted butter into the yolks
  • 3 egg yolks, free-range
  • 125g of unsalted butter, melted
5
When the mix has thickened, add a little of the reserved reduction to taste and check the seasoning. Remove the bowl from the pan of water, cover with cling film and set aside in a warm place
6
To poach the eggs, bring a medium saucepan of water to the boil with a pinch of salt and a dash of white wine vinegar. Crack each egg into a teacup and swirl the water round in the pan using a whisk
7
Gently pour in the eggs, poaching until they are cooked to your taste. Remove with a slotted spoon and drain on kitchen paper
8
Meanwhile, toast the English muffins until golden. Place the muffins onto plates and divide the crab mix between them. Top with the poached eggs, then spoon the hollandaise. Serve immediately
  • 2 English muffins
Share recipe