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 Meat and Asparagus
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
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
- 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
Eggs Benedict with Crab and Asparagus …It’s What’s For Breakfast.
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!
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!
I certainly wouldn’t be very crabby about eating this crabby louie! Looks amazing, Lea Ann!!
Hey thanks! Always love new visitors. Thanks for stopping by.
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).
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.
I knew you’d notice that plate! I think your comment is better than my post! Thanks for stopping by Vickie. 🙂
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
I’m just a bad influence. My job is done! Thanks Dan
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!
Doggy, If I knew how to poach the old fashioned way, I would. Seems those pods are my training wheels. Hugs doggie
I love the sound of this sauce and the Benedict family. All to die for my friend.
Thanks Cathy! You’re the best.
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.
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.
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
Love those pods Greg and thanks so much for stopping by
THis crabby uncle louie looks incredible! I want a big big bite!
Thanks Christine and thanks for stopping by
All I can say is Welcome to the family, Uncle Louie!
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.
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
Wow – now that’s a breakfast and I think we may have some asparagus in the frig.
Thanks for stopping by Larry!
too good looking… and I want those egg poachers
Sur La Table Thanks for stopping by Dave