Crab and Avocado Eggs Benedict Recipe

Silky, tangy hollandaise, buttery crab, and creamy avocado stacked atop crisp English muffins—this Crab and Avocado Eggs Benedict is the kind of breakfast that feels like a treat, but is secretly surprisingly easy to whip up. Ready in 25 minutes, this elevated classic is a go-to for brunches, lazy Saturdays, or any weeknight when you want something special without a lot of fuss. Each bite is a perfect layering of textures, with a satisfying balance between richness and freshness that will win over anyone at your table.

Ingredients You’ll Need

• Blender Hollandaise: This is the soul of Eggs Benedict—rich, lemony, and buttery. Using a blender keeps things simple and basically fail-proof.
• English Muffins: Classic and delightfully crisp when toasted, they soak up all that delicious sauce. Feel free to sub in gluten-free muffins if you like.
• Poached Eggs: Dreamy, runny yolks take this dish over the top. Poaching in advance is a time-saver, and you can find plenty of tips online if you’re new to it.
• Cooked Crab: Lump crab meat brings an indulgent, slightly sweet seafood flavor. Fresh is best, but high-quality canned or frozen crab works in a pinch.
• Tomato Slices: For a fresh, tangy bite and a splash of color.
• Avocado: Sliced for that creamy, buttery layer—essential for luxurious texture.
• Paprika: A dusting on top isn’t just for looks; it adds a hint of warmth and depth.
• Kosher Salt & Black Pepper: For seasoning and highlighting flavors.

Variations

Looking to put your own spin on this Eggs Benedict? Here are a few simple ideas:

• Swap the Crab: Try smoked salmon, cooked shrimp, or even sautéed mushrooms for a vegetarian take.
• Add Greens: Layer with baby spinach or arugula for freshness and extra nutrients.
• Spicy Twist: Sprinkle with cayenne instead of paprika, or add a few dashes of hot sauce to the hollandaise for heat.
• Bread Alternatives: Sourdough, gluten-free muffins, or even toasted brioche make delightful bases.
• Citrus Hollandaise: Add a little orange or lime zest to the sauce for a different zing.

How to Make Crab and Avocado Eggs Benedict

Step 1: Prep the Hollandaise

Make your blender hollandaise sauce first. Keep it gently warm over low heat on the stove, stirring occasionally so it stays silky.

Step 2: Toast the Muffins

Split the English muffins and toast until they’re golden and crisp on the outside (this makes sure they won’t go soggy under the sauce).

Step 3: Poach the Eggs

Poach the eggs to soft, runny-yolk perfection. If making for a group or ahead, you can hold poached eggs in warm water for a few minutes while you finish the other components.

Step 4: Warm the Crab

Briefly warm the cooked crab in the microwave (about 45 seconds—it’s seafood, so just enough to take off the chill without drying it out).

Step 5: Assemble Like a Pro

Build your benedict: Place two muffin halves on a plate. Add a spoonful of hollandaise to each. Layer on some tomato slices, avocado, then a perfectly poached egg, and top generously with warm crab meat. Spoon over a little more hollandaise. Finish with a sprinkle of paprika, kosher salt, and freshly cracked black pepper.

Serve warm, with plenty of napkins handy for that glorious yolk.

How to Serve

This Crab and Avocado Eggs Benedict is a star on its own, but you can really turn it into a complete meal with some easy pairings:

• Fresh Sides: Serve with a light arugula salad, citrusy fruit salad, or simple roasted asparagus.
• Fancy Up Brunch: Add a mimosa, sparkling water, or a good cup of coffee for the full brunch experience.
• For Entertaining: Arrange on a platter and garnish with chives, herbs, or microgreens for a restaurant-style look.

Make Ahead and Storage

Storing Leftovers

This dish is best enjoyed fresh, but if you have leftovers, store any assembled benedicts (without sauce) in the fridge for up to 1 day. Keep hollandaise separate in a sealed container.

Freezing

Not recommended: Avocado and eggs don’t freeze well, and you’ll lose that luscious texture.

Reheating

Gently rewarm crab and muffins in the oven or microwave. Hollandaise can be set over low heat with a splash of warm water, whisked until it returns to its original creamy consistency. Eggs can be rewarmed in hot water for about 30 seconds.

FAQs

Final Thoughts

Crab and Avocado Eggs Benedict turns classic brunch into something uniquely delicious, layered, and just fun to make. It’s simple, quick, and feels incredibly special—whether for a group brunch or a solo breakfast treat. Give it a try, mix things up as the mood strikes, and discover a new favorite way to enjoy Eggs Benedict. Here’s to stress-free mornings that taste five-star!

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