Eggs Benedict with Crab 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.

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

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 and Asparagus …It’s What’s For Breakfast.