Description
An elegant breakfast of crab meat on toasted English muffins topped with poached eggs and rich hollandaise sauce.
Ingredients
Scale
- 2 English muffins, split and toasted
- 1 cup lump crab meat, fresh or canned
- 4 large eggs
- 1 cup unsalted butter
- 2 tablespoons caviar (optional)
- 3 tablespoons fresh lemon juice
- Salt, to taste
- Pepper, to taste
- 1 tablespoon vinegar (for poaching eggs)
- Hollandaise sauce (store-bought or homemade)
Instructions
- Split and toast the English muffins until golden and crisp.
- Melt the unsalted butter in a saucepan over low heat. Whisk in lemon juice and season with salt and pepper to create the hollandaise sauce.
- Bring a pot of water to a gentle simmer, add vinegar, and carefully poach the eggs for about 3-4 minutes.
- Heat the crab meat in a separate pan, seasoning with salt and pepper until warmed through, about 2-3 minutes.
- Assemble by placing crab meat on each muffin half, topping with a poached egg, and drizzling with hollandaise sauce. Add caviar if desired.
- Serve immediately for best results.
Notes
Consider adding sautéed spinach or swapping crab meat for smoked salmon for variations. Avoid overcooking the eggs to maintain their runny yolks.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 300mg