Divinely Rich Eggs Benedict with Crab

Name: Divinely Rich Eggs Benedict with Crab
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 8 teaspoons finely chopped black olives; 59 milliliters (1 stick) plus 2 tablespoons unsalted butter; 118 milliliters bottled clam juice; 4 croissants; 8 larges eggs; 1 teaspoon finely chopped fresh parsley; 1 teaspoon finely chopped fresh sage; 1 teaspoon finely chopped fresh thyme; 113 grams prepared refrigerated hollandaise sauce; 26 grams package hollandaise sauce mix; 237 milliliters lump crabmeat; 118 milliliters milk; 118 milliliters store-bought pesto; 16 slices thick-cut bacon; 1 Tbsp white vinegar

You can never have too many breakfast recipes, so give Divinely Rich Eggs Benedict with Crab a try. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1382 calories, 47g of protein, and 112g of fat. From preparation to the plate, this recipe takes approximately 55 minutes. Head to the store and pick up sage, milk, thyme, and a few other things to make it today. Crab Eggs Benedict, Crab and Avocado Eggs Benedict, and Crab Cakes Eggs Benedict are very similar to this recipe.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

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Oven

Lay the bacon slices on a rack on a baking sheet.

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Bacon

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Baking Sheet

Bake until crispy, 15 to 20 minutes. Set aside and keep warm.

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Oven

Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter.

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Hollandaise Sauce

Clam Juice

Butter

Milk

Whisk in the prepared hollandaise. Set aside and keep warm.

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Hollandaise Sauce

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Whisk

Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.

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Herbs

Pesto

Water

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Bowl

Melt the remaining 2 tablespoons butter in a medium skillet over medium heat.

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Butter

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Frying Pan

Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.

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Croissant

Butter

Crab

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Frying Pan

Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk.

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Distilled White Vinegar

Water

Egg Yolk

Egg

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Frying Pan

Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.

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Egg

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Slotted Spoon

To assemble: Put 2 croissant halves onto a plate.

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Croissant

Cut 4 bacon strips in half and lay the strips on top of the croissants.

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Bacon

Croissant

Place 2 poached eggs on top of the bacon.

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Poached Egg

Bacon

Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each.

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Hollandaise Sauce

Crabmeat

Olives

Drizzle the pesto around the plate.

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Pesto

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Ingredients

Servings:

8teaspoons

finely chopped black olives 59milliliters

(1 stick) plus 2 tablespoons unsalted butter 118milliliters

bottled clam juice 4

croissants 8larges

eggs 1teaspoon

finely chopped fresh parsley 1teaspoon

finely chopped fresh sage 1teaspoon

finely chopped fresh thyme 113grams

prepared refrigerated hollandaise sauce 26grams

package hollandaise sauce mix 237milliliters

lump crabmeat 118milliliters

milk 118milliliters

store-bought pesto 16slices

thick-cut bacon 1Tbsp

white vinegar

Recommended wine: Chardonnay, Cava

Chardonnay and Cavan are great choices for Eggs Benedict. Sparkling wine--with our without orange juice--is an obvious choice for eggs. With buttery hollandaise sauce, though, you might opt for a fuller white wine like chardonnay. The Poppy Santa Lucia Highlands Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Poppy Santa Lucia Highlands Chardonnay

Youthful notes of lemon and honeysuckle are layered over ripe melon, nutmeg, and clove. The perception of sweetness is derived from fruit ripeness, aging on regularly stirred yeast lees in the presence of aged French Oak.