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Eggs Benedict with Asparagus and Crab


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  • 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


Servings 2


Step 1

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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