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.
- 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
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.
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