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Gallery Crab-and-Avocado Eggs Benedict Credit: Stephen Kent Johnson Recipe Summary prep: 30 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 3 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 2 large egg yolks, plus 4 whole eggs 6 tablespoons unsalted butter Coarse salt and freshly ground pepper 1 tablespoon white vinegar 1 avocado, halved, pitted, and peeled 2 English muffins, split 8 ounces jumbo lump crabmeat 1 teaspoon minced fresh tarragon
Gallery Crab-and-Avocado Eggs Benedict Credit: Stephen Kent Johnson
Recipe Summary prep: 30 mins total: 35 mins Servings: 4
Gallery
Crab-and-Avocado Eggs Benedict Credit: Stephen Kent Johnson
Crab-and-Avocado Eggs Benedict
Credit: Stephen Kent Johnson
Crab-and-Avocado Eggs Benedict
Recipe Summary prep: 30 mins total: 35 mins Servings: 4
Recipe Summary
prep: 30 mins total: 35 mins
Servings: 4
prep: 30 mins
total: 35 mins
prep:
30 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 2 large egg yolks, plus 4 whole eggs 6 tablespoons unsalted butter Coarse salt and freshly ground pepper 1 tablespoon white vinegar 1 avocado, halved, pitted, and peeled 2 English muffins, split 8 ounces jumbo lump crabmeat 1 teaspoon minced fresh tarragon
Directions
Whisk together lemon juice, Dijon, egg yolks, and 3 tablespoons water in a heatproof bowl. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside.
Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins and spread avocado onto split sides; top with crab. Gently crack eggs into simmering water. Simmer until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; let drain 30 seconds, then place atop crab. Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minute. Remove from heat, stir in tarragon, and spoon evenly over eggs. Serve immediately.
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All Reviews for Crab-and-Avocado Eggs Benedict
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All Reviews for Crab-and-Avocado Eggs Benedict
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
