CRAB-AND-AVOCADO EGGS BENEDICT
Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about 1 hour before poaching, if desired.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Whisk together lemon juice, Dijon, egg yolks, and 3 tablespoons water in a heatproof bowl. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside.
- Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins and spread avocado onto split sides; top with crab. Gently crack eggs into simmering water. Simmer until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; let drain 30 seconds, then place atop crab. Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minute. Remove from heat, stir in tarragon, and spoon evenly over eggs. Serve immediately.
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Joli Danison
danison-j52@hotmail.comThis recipe is a must-try for any brunch lover. The crab and avocado are a perfect match for the eggs benedict.
Master Craft
master-craft19@hotmail.comI love eggs benedict, and this recipe was no exception. The crab and avocado added a delicious twist.
Oratile Kebalefhetse
ko@yahoo.comI'm not a fan of crab, but I thought I would give this recipe a try. I was pleasantly surprised! The crab and avocado were a great combination.
Tanveer Jaan
t-jaan@hotmail.comThis recipe was way too complicated. I ended up giving up and ordering takeout.
Seleana Lewis
seleanalewis@gmail.comThe crab and avocado were a great combination, but I found the eggs benedict to be a bit bland.
Sandiso Mkay
sandisom95@hotmail.frThis recipe was a bit too rich for my taste. I think I would have preferred it with less hollandaise sauce.
Maryam Fiaz
f.maryam44@hotmail.comI love how versatile this recipe is. You can use any type of crab you like, and you can also add other ingredients like smoked salmon or asparagus.
Krogy
krogy7@hotmail.comThis recipe is perfect for a special occasion breakfast or brunch. It's easy to make and looks very impressive.
Baba Shaikh
sb@gmail.comI used canned crab for this recipe and it turned out great. I will definitely be making this again.
Faraxey Garre
g-faraxey@yahoo.comThe hollandaise sauce was a bit tricky to make, but it was worth the effort. It was so creamy and delicious.
George Christogiannis
christogiannis.g83@yahoo.comI love that this recipe uses fresh crab. It really makes a difference in the flavor.
Shoukat Ali
shoukat.a82@yahoo.comThis recipe was a hit at my brunch party! The crab and avocado added a delicious twist to the classic eggs benedict. Everyone raved about it.