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Eggs Benedict with crab meat and asparagus topped with hollandaise sauce

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.
Course Breakfast
Cuisine French
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2
Calories 584kcal


  • 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