Brunch is my favorite meal of the day. I can easily skip breakfast (well, not the coffee part). But come 10 or 11am, I’ll be starving. And when it comes to brunch, eggs benedict is my absolute favorite. Something about a rich hollandaise + runny egg being soaked up by a craggy English muffin or perfectly pan-fried crab cake makes my heart happy.
Is it the weekend yet?
CRAB CAKES EGGS BENEDICT:
- Adapted from Chrissy Tiegan’s Cravings
- Serves 2 (or 4 with additional side dishes)
- Prep time: 30 minutes
- Total time: 1 hour 30 minutes
For the crab cakes:
- 1 large egg
- 2 Tbsp. mayonnaise
- 1 1/2 tsp. Dijon mustard (or spicy brown mustard)
- 1 tsp. Sriracha
- 1 tsp. Worcestershire sauce
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. chives, minced + a little extra for garnish
- 3/4 pound lump crab meat, picked over for any remaining shells
- 1/3 cup Panko bread crumbs
- 1/2 cup canola or vegetable oil
For the “cheater” hollandaise:
- 1/2 cup mayonnaise
- 1/4 cup Sriracha
- 1 clove garlic, minced or grated
- 1/4 tsp. sea salt
For the rest:
- 2 cups baby arugula or spring mix
- 1 avocado, sliced
- 1/2 tsp. distilled white vinegar
- 4 large eggs
- Whisk together the egg, mayonnaise, mustard, Sriracha, Worcestershire, salt, and chives. Gently fold in the the crabmeat and bread crumbs, but do not break up the crabmeat too much. Divide the mixture in fourths and form each quarter into a crab cake. Place on a plate, cover with Saran wrap, and refrigerate for an hour. While the crab cakes are in the fridge, you can start everything else.
- To make the “cheater” hollandaise: Add the mayo, Sriracha, garlic and salt to a bowl. Stir to combine and refrigerate until serving.
- Next, you can go ahead and arrange the baby arugula/spring mix on plates and set up a small pot with water and 1/2 tsp. distilled white vinegar for your poached egg. And at this point, I usually start poaching my eggs, because you can actually add them back into the hot water right before serving to heat them up again. I also slice up an avocado and add it to the plates.
- To poach your eggs: (Smitten Kitchen has the BEST poached egg tutorial if you need one). Bring a small pot of water with the vinegar to a SIMMER (not rolling boil) over medium-high heat. Crack an egg into a small ramekin. With the end of a slotted spoon, create a whirlpool in the water and then slip the egg from the ramekin into the simmering water. You can continue to stir the water to encourage the whites to wrap around the egg. If your water starts to actually boil, remove the pan from the heat and lower it down to a simmer again. Remove the egg using a slotted spoon after 3-4 minutes and transfer to a plate. *Remember, you’ll be popping them back in for another minute to heat up right before serving. 4 minutes total is usually a perfectly cooked, yet runny poached egg.
- After the crab cakes have been in the fridge an hour, heat the canola (or vegetable) oil in a large skillet to medium-high heat. (The oil will start to shimmer when ready). Gently add the crab cakes to the oil and fry for 4 minutes until golden-brown. Then flip and fry the other side for another 4 minutes. Place the crab cakes on a paper towel. At this point, you can reheat your poached eggs (if needed) for 60 seconds in the simmering water.
- To arrange: place crab cakes atop (or next to) the spring/arugula mix and avocados and add a poached egg to the top. Spoon the hollandaise sauce over everything and sprinkle any extra minced chives for garnish. Serve immediately.