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Overhead shot of Crab Cakes Eggs Benedict on a white plate with avocado.

Crab Cakes Eggs Benedict

5 from 1 vote
Fancy, indulgent 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
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 574
Ingredients Method Notes

Ingredients
  

  • 4 crab cakes recipe linked in post
  • 4 eggs
  • 3 egg yolks
  • ½ cup butter
  • 1 tablespoon lemon juice
  • ½ teaspoon dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon ground cayenne
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • dash vinegar
  • 1 avocado sliced (optional)
  • parsley chopped (garnish, optional)

Method
 

  1. Prepare crab cakes according to recipe linked in post.
  2. Bring large pot of water to boil with dash of vinegar.
  3. Add each of the 4 eggs to a separate tea cup.
  4. 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.
  5. 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.
  6. Carefully place egg over crab cake then drizzle with Hollandaise. Sprinkle with parsley.
  7. Serve with avocado slices.

Notes

You want both the eggs and sauce to stay warm when you serve them.  To do this, I bring the water for the eggs to a boil and while they're cooking, I mix together the Hollandaise ingredients.