Crab Cake Benedict
The flavors of hollandaise and crab complement each other nicely. We like to serve this Benedict on warm mornings in the summer.
Ingredients
- 1 tbsp White Vinegar
- 4 Eggs
- 2 English muffins split
- 4 Crab Cakes heated
- 8 tbsp Hollandaise Sauce
Method
- In a deep pot bring 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer.
- Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Drain, set aside, and keep warm.
- Repeat the poaching process for the remaining 2 eggs.
- Toast the English muffin halves. To assemble, place a crab cake on top of each English muffin half. Top with a poached egg and 2 tablespoons of the hollandaise sauce.
- Serve with fresh fruit or Cottage Breakfast Potatoes
Other The Cottage Recipes
Discuss
What do you think of Crab Cake Benedict?
One Response to “Crab Cake Benedict”
Ardeth Brodie.
May 28th, 2022
I wanted to know how to make the crab cakes! 😉