Weekends are always a time when I like to fix a nice breakfast and relax with my husband without the thought of rushing off to work. Today’s meal, Crab Cake Eggs Benedict, is a delicious but uncomplicated way to fix a gourmet breakfast using a few store bought items. And no one has to know but the cook. 🙂
I substituted making the crab cakes for a store bought variety, Phillips Maryland Style Crab Cakes, which I have found is almost as good as my homemade version (which you can find here) and whipped up a four ingredient Hollandaise Sauce in a blender and it’s that easy!
Crab Cake Eggs Benedict
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
- 2 frozen crab cakes (I used Phillips Maryland Style)
- 2 eggs
- 1 English muffin, divided or 2 pcs toast
- 3 strips bacon
- 2 egg yolks
- 2 Tablespoons butter
- 1 Tablespoon lime or lemon juice
- Pinch cayenne
- Sliced green onion (optional)
In medium skillet, cook bacon until crisp. Place on paper towel to absorb extra fat and let cool. Crumble and set aside.
Place crab cakes in skillet and cook according to package directions.
While crab cakes are cooking, make Hollandaise Sauce. Place crumbled bacon in blender along with egg yolks. Blend until bacon is all crumbs. Melt butter and, while blender is still on, add slowly to bacon-egg mixture. Add lime or lemon juice and pinch of cayenne and blend for just a few seconds. Done.
Lastly, poach the eggs. If you have an egg cooker they are perfect for making poached eggs, if not, place a small skillet on the stove and fill halfway with water and bring the water to a boil. Crack an egg into a small bowl then carefully slip the egg into the boiling water. Gently spoon the whites closer to the yolk so it stays in somewhat of a circle then turn off the heat and let sit, covered, for 4 minutes.
While eggs are cooking, toast muffin, or if using bread, toast, then using a wide-mouthed glass, press into bread to cut out a circle. Place on plate and top with cooked crab cake.
When eggs are done, scoop out carefully with slotted spoon, let drain, then place on top of crab cake. Garnish with sliced green onion and a side of fruit.
Tip: Make it gluten-free by eliminating the muffin or toast or by replacing with a gluten-free muffin, such as Ener-G Foods Brown English Muffin, or bread such as Udi’s Whole Grain Bread and using a gluten-free brand of crab cakes such as Handy Certified Gluten-Free Crab Cakes.
Wine Pairing: For a special occasion, serve with a mimosa, Champagne or Prosecco.
Let us know any great tips that you have found for shortening your time in the kitchen.