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Crab Eggs Benedict with Caviar and Homemade Hollandaise Recipe

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4.5 from 96 reviews

Rich and decadent Crab Eggs Benedict with caviar, featuring homemade lemon and herb butter crab, perfectly poached eggs, toasted English muffins, and creamy hollandaise sauce. This special-occasion breakfast recipe combines elegance and flavor for an unforgettable morning meal.

Ingredients

Lemon & Herb Butter Crab

  • 1/2 lb King crab meat (about 1 pound with shells)
  • 4 tbsp salted butter
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp smoked paprika
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped chives
  • 2 tbsp freshly squeezed lemon juice

Homemade Hollandaise Sauce

  • 4 large egg yolks
  • 1 tbsp freshly squeezed lemon juice
  • 1/4 tsp sea salt
  • 1/2 cup salted butter, melted
  • 1/4 tsp smoked paprika
  • 1 tbsp chopped chives

Muffins

  • 2 large English muffins, split
  • 1 tbsp butter

Poached Eggs

  • 4 large eggs
  • Salt, for seasoning water
  • 2 tbsp white wine vinegar or distilled vinegar

For Serving

  • 1 oz sturgeon caviar
  • 2 tbsp finely chopped chives

Instructions

  1. Preparing the Crab: If using raw crab, preheat the oven to 350°F. Bake crab legs on a large baking sheet for about 25 minutes until hot and steaming. Once cooled slightly, remove crab meat by cutting open shells with kitchen shears and gently pulling out meat. Break larger pieces into smaller chunks. In a medium frying pan over medium heat, melt 4 tablespoons salted butter and season with sea salt, black pepper, smoked paprika, chopped parsley, chives, and lemon juice. Add crab meat and toss gently, warming for 4 to 5 minutes. Remove from heat and keep warm.
  2. Making Hollandaise Sauce: Fill a small pot halfway with water and bring to a low simmer over medium heat. Use a heatproof mixing bowl that sits over the pot without touching the water. Add egg yolks, lemon juice, and sea salt to the bowl and whisk to combine. Place bowl over simmering water, then slowly drizzle in melted butter 1-2 tablespoons at a time, whisking constantly until all butter is incorporated. Continue whisking until sauce thickens and is creamy, about 5 minutes. Remove from heat, season with smoked paprika and chives, then cover to keep warm. If sauce becomes too thick, thin by whisking in a few tablespoons of hot water.
  3. Toasting the Muffins: Preheat a large frying pan or griddle over medium heat. Melt about 1 tablespoon butter. Toast English muffin halves in the melted butter until golden brown on both sides. Remove from pan and keep warm.
  4. Poaching the Eggs: Break each egg into a small ramekin, then strain the egg whites through a fine-mesh strainer to remove loose whites, returning the egg to the ramekin. Fill a large deep sauté pan with 1 ½ inches water, season generously with salt and add white wine vinegar. Bring to a low simmer over medium heat, then reduce heat to medium-low. Gently slide eggs from ramekins into simmering water and cook for 1 ½ to 2 minutes, until whites are set but yolks remain soft. Remove eggs with a slotted spoon and drain on paper towels.
  5. Assembling the Benedict: Place toasted English muffin halves on plates. Top each with warmed lemon and herb butter crab meat. Add a poached egg on top of the crab, then spoon over a generous amount of hollandaise sauce. Garnish with finely chopped chives and a spoonful of sturgeon caviar. Serve immediately for the best experience.

Notes

  • If using pre-cooked crab meat, skip the baking step and proceed to warming it in seasoned butter.
  • Keep hollandaise sauce warm but not hot to prevent splitting.
  • Use fresh eggs for best poached egg results.
  • Straining the egg whites before poaching creates a neater, more compact egg.
  • Thin hollandaise sauce with hot water as needed for easier drizzling.
  • Serve immediately to enjoy optimal texture and flavor.

Find it online: https://recipebychef.com/crab-eggs-benedict-with-caviar-and-homemade-hollandaise-recipe/