Crab Eggs Benedict

By á-25089

Rich and decadent, this Crab Eggs Benedict recipe is a classy way to start any day. This recipe comes together in about 45 minutes to serve your closest loved ones a truly inspiring breakfast or brunch dish. For a romantic spin, serve your significant other breakfast-in-bed with this dish as the centerpiece and celebrate all that you love about them.

Ingredients

• 1/3 cup reduced-fat buttermilk
• 1/3 cup canola mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper, plus more to garnish to taste, divided
• 1 1/2 teaspoons butter
• 1 tablespoon white wine vinegar
• 8 large eggs
• 4 English muffins, toasted
• 8-ounces fresh lump crabmeat, shell pieces removed
• 2 tablespoons chopped fresh chives, optional to garnish
• 1 tablespoon chopped fresh tarragon, optional to garnish

Preparation

Step 1

Combine buttermilk, canola mayonnaise, grated lemon rind, lemon juice, Dijon mustard, and black pepper in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until ­butter melts. Keep warm.

Add water to a large skillet, filling 2/3 full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin cut-sides-up on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with freshly ground pepper to taste. Garnish with chives and tarragon to taste.