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Crab Cakes Eggs Benedict

Fancy, indulgant brunch dish with poached eggs served over crab cakes and drizzled with Hollandaise.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine American

Ingredients
  

  • 4 crab cakes recipe linked in post
  • 4 eggs
  • 3 egg yolks
  • 1/2 cup butter
  • 1 tbsp lemon juice
  • 1/2 tsp dijon mustard
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp ground cayenne
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • dash vinegar
  • 1 avocado sliced (optional)
  • parsley chopped (garnish, optional)

Instructions
 

  • Prepare crab cakes according to recipe linked in post.
  • Bring large pot of water to boil with dash of vinegar.
  • Add each of the 4 eggs to a separate tea cup.
  • Once boiling, carefully lower teacup into water. Tip and dump egg into water. Repeat with other eggs. Cook 3-4 minutes. You want eggs runny.
  • While eggs are cooking prepare Hollandaise. Mix together egg yolk, lemon juice, Worcestershire, mustard and spices in a magic bullet, food processor or blender. Warm butter in microwave, add to bullet and mix again until just combined.
  • Carefully place egg over crab cake then drizzle with Hollandaise. Sprinkle with parsley.
  • Serve with avocado slices.