Crab Eggs Benedict

By Chez_Alexander

This eggs benedict is served with an easy, mock hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified butter. Crab Eggs Benedict is enriched with luscious crab meat, a creamy sauce, and all the rich flavors you crave from an eggs benedict. This recipe is perfect for any small brunch or breakfast gathering, and is a romantic breakfast to wake bae up with.

Ingredients

• 1/3 cup buttermilk
• 1/3 cup mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoon Dijon mustard
• 1 tablespoon butter
• Kosher salt and black pepper to taste
• 1 tablespoon white wine vinegar
• 8 large eggs
• 4 English Muffins, toasted
• 8-ounces fresh lump crabmeat, about 1 cup, shell pieces removed
• chives and/or tarragon, diced, optional to garnish

Preparation

Step 1

Combine buttermilk, mayonnaise, lemon rind, lemon juice, Dijon mustard, and salt and pepper to taste in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm.

Add water to a large skillet, filling 2/3 full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until egg reaches desired degree of doneness.

Place 1 toasted muffin, cut sides up, on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons of sauce. Sprinkle with salt and pepper to taste. Garnish with chives and tarragon, if desired.