Eggs Benedict with Asparagus and Crab

Eggs Benedict with Asparagus and Crab
Eggs Benedict with Asparagus and Crab

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 3

    egg yolks

  • 1

    tablespoon hot water

  • 1

    tablespoon lemon juice

  • 1

    stick unsalted butter, melted and hot

  • salt and pepper

  • 1/4

    cup parsley

  • 1/4

    cup vegetable oil

  • 1

    teaspoon vinegar

  • 4

    eggs

  • 4

    thin slices Canadian bacon cooked

  • 2

    English muffins

  • 4

    whole crab claws cooked

  • Steamed asparagus

Directions

1. Put parsley and oil in Blender or Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing. 2. In a large Skillet, bring 2 inches of water and vinegar to a boil. 3. Crack 1 egg into a glass. 4. Reduce water to a simmer and pour egg into water in one quick motion. 5. Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny. 6. Remove eggs with a slotted spoon and drain on a paper towel. 7. Toast the English muffins in Toaster until golden. For the sauce: 1. Place egg yolks, water and lemon juice into blender. Blend for 1 minute. 2. With blender running, pour butter through open hole of blender lid. 3. Season with salt and pepper and keep warm. To assemble eggs benedict: 1. Top each half muffin with bacon, a poached egg and crab claws. 2. Pour warm sauce over all. 3. Garnish with parsley oil and steamed asparagus.

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