Eggs Benedict With Asparagus And Crab

Eggs Benedict With Asparagus & Crab Recipe

Serves: 2


3 egg yolks

1 tablespoon hot water

1 tablespoon lemon juice

1 stick unsalted butter, melted and hot

salt and pepper

1/4 cup parsley

1/4 cup vegetable oil

1 teaspoon vinegar

4 eggs

4 thin slices Canadian bacon cooked OR your favorite ham

2 English muffins

4 whole crab claws cooked OR grilled salmon

Steamed asparagus

Simple methods.
Spectacular results.


Put parsley and oil blender or food processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.

In a large skillet, bring 2 inches of water and vinegar to a boil.

Crack 1 egg into a glass.

Reduce water to a simmer and pour egg into water in one quick motion.

Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.

Remove eggs with a slotted spoon and drain on a paper towel.

Toast the English muffins until golden.

Make the sauce

Place egg yolks, water and lemon juice into blender. Blend for 1 minute.

With blender running, pour butter through open hole of blender lid.

Season with salt and pepper and keep warm.

Serving Your Eggs Benedict

 Top each half muffin with bacon, a poached egg and crab claws or salmon. 

Pour warm sauce over all.

Garnish with parsley oil and steamed asparagus.



1 Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s