Eggs Benedict With Asparagus and Crab
Wonderful for breakfast, lunch or dinner!
- Ready In:
- 30mins
- Serves:
- Units:
2
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ingredients
- 1⁄4 cup parsley
- 1⁄4 cup vegetable oil
- 1 teaspoon vinegar
- 4 eggs
- 4 slices Canadian bacon, thin slices, cooked
- 2 English muffins
- 4 whole crab claws
- steamed asparagus
-
Hollandaise sauce
- 3 egg yolks
- 1 tablespoon hot water
- 1 tablespoon lemon juice
- 1⁄2 cup unsalted butter, melted
- salt and pepper
directions
- Steam asparagus till tender with 1 teaspoon of vinegar.
- Steam crab till fully cooked.
- Poach eggs with parsley.
- Heat muffinfs and cut in half. Place eggs on muffin halfs. Add cooked bacon, crab and aspargus and top with hollandaise sauce.
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RECIPE MADE WITH LOVE BY
@Sherri Leyendecker
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