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    Home > Breakfast > Eggs Benedict with Crab and Asparagus

    Eggs Benedict with Crab and Asparagus

    Published: Jan 26, 2010 · Modified: Dec 30, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Crab and asparagus eggs benedict

    Eggs Benedict with crab meat and tender spears of asparagus.  A wonderful Spring breakfast combination for Eggs Benedict.  Crab meat and asparagus = a match made in heaven.

    Eggs benedict with crab meat and asparagus served with a side salad

    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.

    How to Poach Eggs for Eggs Benedict

    Nervous about poaching eggs? It’s really easier than you think. There’s just something so unnerving about dropping a delicate egg into a sauce pan full of simmering water. Why not take a look at this tutorial How to Poach Eggs Like a Professional Chef. 

    I’ve been in several cooking classes that demonstrated the art of the poached egg, and Culinary School made sure we cooked our share of this beautiful method for cooking eggs. At one time I was in charge of poaching about 20 eggs at once. A hotel pan, watchful eyes and lots of eggs and the task was completed in a much shorter time period that I ever dreamed. In other words, it just takes a couple of practice runs to build confidence.

    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.

    Recipe for Eggs Benedict with Crab Meat and Asparagus

    Eggs benedict with crab meat and asparagus spears topped with Hollandaise Sauce and served with a side salad.

    Easy to build, I like to purchase a single crab leg to make this recipe for two. I prefer it to canned, and it’s so easy to prepare. Just steam the crab leg at the same time as the asparagus,  and set aside keeping warm.

    Then go to work on that Benedict sauce and poached eggs. Making Eggs Benedict is such a precision operation, it’s very important to have everything mise en place. Meaning, have everything measured, set out and ready for action.

    I find this sequence to work well:

    • Prepare Hollandaise Sauce, cover and keep warm.
    • Set out toaster and load English muffins in the tray. Don’t toast them yet.
    • Steam asparagus and crab let and set aside. Keep warm.
    • Crack two eggs in small bowls. This will allow you to gently lower them into the water for easy and clean poaching.
    • Fill a saucepan 3/4 of the way with water. Add vinegar and turn on burner.
    • Bring water to a gentle simmer.
    • With a whisk, swirl water.
    • Slowly lower egg into swirling water.
    • Start toaster to brown the English Muffins.
    • Now leave the egg alone and cook for 3 – 4 minutes.
    • Cook 2nd egg. Build the Eggs Benedict and you’re ready to dig in.

    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).

    I hope you give this Eggs Benedict with Crab Meat and Asparagus a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

    And if you have a favorite combination of flavors for Eggs Benedict, let me know, I’d love to give it a try.

    A beautiful meal. Simply served with a fresh green salad.

    Eggs benedict with crab meat and asparagus served with a side salad

    Eggs Benedict with Crab Meat and Asparagus

    Eggs Benedict with crab meat and tender spears of asparagus.  A wonderful Spring breakfast combination for Eggs Benedict.  Crab meat and asparagus = a match made in heaven.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: French
    Prep Time: 10 minutes
    Cook Time: 6 minutes
    Total Time: 16 minutes
    Servings: 2
    Calories: 584kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 cup Hollandaise Sauce
    • 10 spears asparagus steamed
    • 1 large crab leg steamed and meat removed from shell. Broken into pieces
    • 2 large eggs poached
    • 1 tablespoon vinegar
    • 1 English Muffin toasted
    Prevent your screen from going dark

    Instructions

    • Prepare Hollandaise Sauce and set aside to keep warm.
    • Steam crab leg and asparagus. Or saute asparagus in butter in fry pan. Set both aside to keep warm.
    • In a saucepan filled 3/4 of the way with water, add 1 tablespoon vinegar. Bring the water to a simmer. Crack two eggs into two separate small bowls. With a whisk swirl the water. Carefully lower one of the eggs into the water. Let it simmer for 3 – 4 minutes. Remove from water with slotted spoon. Cook the 2nd egg.
    • To build. Distribute asparagus evenly over each toasted English Muffin. Add crumbled crab meat. Top each with a poached egg and plenty of Hollandaise Sauce.

    Notes

    I find the timing to make eggs Benedict the hardest part. Here’s how to make sure everything comes together at the same time;
    • Prepare Hollandaise Sauce, cover and keep warm.
    • Set out toaster and load English muffins in the tray. Don’t toast them yet.
    • Steam asparagus and crab let and set aside. Keep warm.
    • Crack two eggs in small bowls. This will allow you to gently lower them into the water for easy and clean poaching.
    • Fill a saucepan 3/4 of the way with water. Add vinegar and turn on burner.
    • Bring water to a gentle simmer.
    • With a whisk, swirl water.
    • Slowly lower egg into swirling water.
    • Start toaster to brown the English Muffins.
    • Now leave the egg alone and cook for 3 – 4 minutes.
    • Cook 2nd egg. Build the Eggs Benedict and you’re ready to dig in.

    Nutrition

    Calories: 584kcal | Carbohydrates: 24g | Protein: 12g | Fat: 50g | Saturated Fat: 12g | Cholesterol: 203mg | Sodium: 1090mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Calcium: 43mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Eggs Benedict with Crab and Asparagus …It’s What’s For Breakfast.

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    Reader Interactions

    Comments

    1. Pat says

      October 19, 2012 at 6:40 pm

      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!

      Reply
    2. Phoo-d says

      May 30, 2010 at 3:20 pm

      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!

      Reply
    3. cavemancooking says

      January 31, 2010 at 9:50 am

      I certainly wouldn’t be very crabby about eating this crabby louie! Looks amazing, Lea Ann!!

      Reply
      • leaannbrown says

        January 31, 2010 at 2:49 pm

        Hey thanks! Always love new visitors. Thanks for stopping by.

        Reply
    4. Lorraine @NotQuiteNigella says

      January 30, 2010 at 5:20 am

      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).

      Reply
    5. Vickie says

      January 27, 2010 at 5:08 am

      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.

      Reply
      • leaannbrown says

        January 27, 2010 at 2:03 pm

        I knew you’d notice that plate! I think your comment is better than my post! Thanks for stopping by Vickie. 🙂

        Reply
    6. dan says

      January 27, 2010 at 3:32 am

      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)

      Dan

      Reply
      • leaannbrown says

        January 27, 2010 at 2:06 pm

        I’m just a bad influence. My job is done! Thanks Dan

        Reply
    7. doggybloggy says

      January 27, 2010 at 2:55 am

      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!

      Reply
      • leaannbrown says

        January 27, 2010 at 3:03 am

        Doggy, If I knew how to poach the old fashioned way, I would. Seems those pods are my training wheels. Hugs doggie

        Reply
    8. noble pig says

      January 27, 2010 at 12:55 am

      I love the sound of this sauce and the Benedict family. All to die for my friend.

      Reply
      • leaannbrown says

        January 27, 2010 at 1:49 am

        Thanks Cathy! You’re the best.

        Reply
    9. Chris says

      January 27, 2010 at 12:01 am

      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.

      Reply
      • leaannbrown says

        January 27, 2010 at 1:48 am

        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.

        Reply
    10. sippitysup says

      January 26, 2010 at 11:37 pm

      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

      Reply
      • leaannbrown says

        January 27, 2010 at 1:38 am

        Love those pods Greg and thanks so much for stopping by

        Reply
    11. Christine @ Fresh Local and Best says

      January 26, 2010 at 11:26 pm

      THis crabby uncle louie looks incredible! I want a big big bite!

      Reply
      • leaannbrown says

        January 27, 2010 at 1:37 am

        Thanks Christine and thanks for stopping by

        Reply
    12. Barbara says

      January 26, 2010 at 9:35 pm

      All I can say is Welcome to the family, Uncle Louie!

      Reply
    13. George says

      January 26, 2010 at 6:00 pm

      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.

      Reply
      • leaannbrown says

        January 26, 2010 at 9:36 pm

        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

        Reply
    14. Larry says

      January 26, 2010 at 5:47 pm

      Wow – now that’s a breakfast and I think we may have some asparagus in the frig.

      Reply
      • leaannbrown says

        January 26, 2010 at 9:36 pm

        Thanks for stopping by Larry!

        Reply
    15. My Year on the Grill says

      January 26, 2010 at 5:24 pm

      too good looking… and I want those egg poachers

      Reply
      • leaannbrown says

        January 26, 2010 at 9:37 pm

        Sur La Table Thanks for stopping by Dave

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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