Breakfast
Crab and Spinach Benedict
20 min260 kcal
As the poached eggs hit the rich Hollandaise sauce, the creamy texture coats the delicate spinach and lump crab meat, with the crunch of toasted English muffins providing a satisfying base. The aroma of toasted muffins and the sweetness of poached eggs fill the air, while the tender spinach and crab add freshness and depth to the dish. Poaching the eggs to a delicate doneness is key to this Breakfast take on a classic Benedict.
Ingredients
- 4 large eggs, poached
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 2 cups fresh spinach leaves, chopped
- 1/2 cup jumbo lump crab meat, flaked
- 4 English muffins, toasted
- 1/2 cup Hollandaise sauce, warmed
- Salt and pepper, to taste
Method
- 1Bring a large pot of water to a boil and reduce to a simmer, then poach the eggs for 3-4 minutes, or until the whites are set and the yolks are cooked to desired doneness.
- 2In a small saucepan, melt the butter over low heat, then whisk in the lemon juice and Hollandaise sauce until smooth.
- 3In a separate pan, wilt the chopped spinach over medium heat, stirring occasionally, until tender and bright green.
- 4Toast the English muffins until lightly browned and fragrant, then split in half and top with a layer of spinach and a spoonful of crab meat.
- 5Place a poached egg on top of each muffin half, then spoon the warmed Hollandaise sauce over the eggs.
- 6Season with salt and pepper to taste, then serve immediately.
- 7To assemble, place two muffin halves on each plate and garnish with additional spinach and crab meat if desired.
Nutrition per serving
260kcal
Calories
22g
Protein
4g
Carbs
16g
Fat
2g
Fiber
200mg
Sodium
10.9g
Sat fat
165mg
Cholesterol
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