Eggs Benedict with Crab and Asparagus

A wonderful combination for Eggs Benedict.  Crab meat, asparagus, poached eggs and Hollandaise sauce.  A match made in heaven.

I have a terrible obsession with the Benedict family, but if you’re a regular reader you already know that.

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.

 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).

Disclaimer: I don’t eat my eggs this raw, these are only about half done and on their way to perfectly poached

Top with your perfectly pod-poached eggs

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.

On this day..

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  1. says

    This looks amazing! I love your first sentence and your relationship with the Benedict family; possibly we have bumped into each other at a few dinners.

    Fake or not, your sauce is to die for; easy and delicious looking. I am definitely going to use it with this recipe and just over fresh streamed asparagus. Many thanks and I’ll give your regards to the Benedicts.

    • says

      Thanks George! :-) When making that sauce, just keep adding milk to get the consistency you want. I estimated the 1/8 cup, could have been somewhere inbetween 1/8 and 1/4

  2. says

    I eat my eggs nearly raw (really) but still, I can recognize a half poached egg, no need for the disclaimer. I also recognize those poach pods. I have some. They were sent to me as a sample and I really do like them so I should feature them in a post… GREG

  3. says

    I’ve been poaching eggs a good bit lately, just for practice. I’m going to get some of those nifty flying nun things that you have but I wanted to work on the “free float” technique first.

    My only issue is Louie’s name. He should have been “Oscar”! (Like the steak classic Filet Oscar).

    Either way, I’m loving Eggs Benedict too! It’s our Saturday morning treat.

    • says

      Oh man Chris, I’ve only tried that once and had pretty good luck, but seem to always take the easy way out with the pods. I really want to learn that method also. I’m sure it’s easy once you get the knack. I didn’t have a cranky Uncle Oscar, so used the crab/egg idea for Louie. And, I have an Oscar/steak/poached egg idea up my sleeve. As always, thanks for stopping by. And LOL about the flying nun reference. I’ll never look at those things again in the same way.

  4. says

    hey are those eggs half cooked…LOL I have been curious about those little poaching cups – they seem cool but I think I will still poach the old fashioned way…and crab uncle louie is my new best friend!

  5. dan says

    Are you kidding me? I just ate dinner, read your blog, and now I’m starving.

    Quit putting stuff like that crab thingy on your blog, complete with food-porn photos…unless you’re going to make it for me!

    (I’ll do dishes)


  6. Vickie says

    FABULOUS! I love the sensible Hollandaise recipe and the fact that it’s drizzled over pod perfect eggs, that are stacked on crab leg that is resting on asparagus?! And all of that yummy is sitting on that beautiful (antique?) hobnail plate. That’s 5 layers of wonderful, my friend! 😉 Beautiful photos, too. BTW, I got some of those pods after you posted about them last year – perfect for eggs Benedict.

  7. says

    Thanks for the quickie Hollandaise recipe! I love the sound of it 😀 I’ve heard that those egg poachers are good but I discovered another way of poaching eggs which seems to work quite well too (will post it soon).

  8. says

    We made this for breakfast and it was absolutely delicious! I love the lemony tang in the sauce. It is perfect with crab. Thanks for sharing the recipe!

  9. says

    This would make a wonderful brunch or dinner, Lea Ann. I love crab, and anything seafood I’m going to have to get those egg poachers!

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