3.8
Eggs Benedict with crab
A classic, done with crab — perfect for a weekend breakfast.
Medium
35 min
Comfort
Ingredients
servings
For the hollandaise
- Egg yolks
- g Butter
- Lemon
- Salt
- Tabasco
For the poached eggs
- l Water
- g Cider vinegar
- Free-range eggs
To finish
- g Crabmeat (a mix of white and brown)
- Salad
- Rye bread
- Cayenne pepper
Instructions
1
Bring the water and vinegar to the boil.
2
Turn the heat down so the water sits just below boiling point.
3
Crack an egg into a cup. Do one egg at a time.
4
Slide the eggs gently into the water, one at a time.
5
Leave them to poach for about 4-5 minutes.
6
Lift them onto kitchen paper with a tablespoon so the water can drain off.
7
Put salad and crab on slices of rye bread.
8
Add the poached eggs and finish with the hollandaise.
9
Scatter over the tiniest amount of cayenne pepper.
Ingredients
servings
For the hollandaise
Egg yolks
g
Butter
Lemon
Salt
Tabasco
For the poached eggs
l
Water
g
Cider vinegar
Free-range eggs
To finish
g
Crabmeat (a mix of white and brown)
Salad
Rye bread
Cayenne pepper
Leave a rating
What do you think of the recipe? Give us honest feedback so others can see how it turned out.
Something went wrong. Try again.
