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Crab Eggs Benedict with Caviar

Crab Eggs Benedict with Caviar is a luxurious brunch delight that brings the ocean to your table. This elegant dish features succulent lump crab meat, perfectly poached eggs, and rich hollandaise sauce, all crowned with a touch of caviar atop toasted English muffins. It’s an impressive yet simple recipe that will elevate any breakfast or brunch gathering, making it perfect for special occasions or a gourmet treat at home.

  • Total Time: 35 minutes
  • Yield: Serves 2

Ingredients

Scale
  • 6 oz fresh lump crab meat
  • 4 large eggs
  • 2 English muffins, split and toasted
  • 2 oz caviar (your choice)
  • 1 cup hollandaise sauce (made from 3 egg yolks, 1 cup unsalted butter, and 2 tbsp lemon juice)
  • 1 cup unsalted butter
  • 2 tbsp freshly squeezed lemon juice

Instructions

  1. Start by melting unsalted butter in a saucepan over low heat. In a separate bowl, whisk together egg yolks and lemon juice until pale. Gradually add melted butter while whisking until thickened. Season with salt.
  2. Poach the eggs by bringing water to a gentle simmer in a pot. Crack each egg into small bowls and gently slide them into the simmering water. Cook for about 3 minutes until whites are set but yolks remain runny.
  3. Toast the English muffin halves until golden brown.
  4. Assemble the dish by placing crab meat on each muffin half, topping with poached eggs.
  5. Drizzle warm hollandaise sauce over each egg and finish with a dollop of caviar.
  6. Serve immediately.
  • Author: Laura Lopez
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Brunch
  • Method: Poaching/Toasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin half (150g)
  • Calories: 350
  • Sugar: 0g
  • Sodium: 560mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 16g
  • Cholesterol: 400mg

Keywords: For added flair, consider substituting crab meat with lobster or shrimp. Fresh herbs like dill or chives can be mixed into the hollandaise for extra flavor. Store leftovers separately in airtight containers; consume within two days for best quality.