A wonderful combination for Eggs Benedict. Crab meat, asparagus, poached eggs and Hollandaise sauce. A match made in heaven.
Remember the Spanish-speaking neighbor Chipolte Eggs Benedict? And his rich Aunt Mushroom Cream Sauce Benedict? Well I dreamed up Louie through a photo I saw of a steak topped with crab, asparagus and sauce. So without further ado, please welcome Crabby Uncle Louie into the family.
Easy to build, on toasted English muffins crisscross tender ends of steamed asparagus and top with some steamed and crumbled crab meat (I just steamed one leg for the two of us).
Top with your perfectly pod-poached eggs. Nervous about poaching eggs? Take a look at this tutorial How to Poach Eggs Like a Professional Chef. Still uncomfortable? You can buy silicone forms that will float in water to poach eggs fuss free. I’ve attached an affiliate link for your convenience.
Drizzle with my favorite way to make Hollandaise Sauce, Blender Hollandaise, serve with some fresh fruit. Wearing your old slip-on style Uncle Louie slippers, fetch the newspaper, grab a cup of coffee and you’ve got a beautiful Sunday morning breakfast.
Eggs Benedict with Crab and Asparagus …It’s What’s For Breakfast.