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The most decadent breakfast for me is Eggs Benedict. I am in love with hollandaise sauce. All the lemon and butter flavor is perfect with the runny egg yolk. In this recipe for Crab Eggs Benedict, we are adding jumbo lump crab dressed in a stick of butter and Sweet Heat seasoning. It’s ridiculously great.
But wait let me flash back to some details. We’re using a brioche bun, toasted of course. we’re also not using a true poached egg. It’s a pan-poached egg. It’s an easy way to have a soft edge with a runny yolk and no hard pan-fried edges on the white portion of the egg. It’s as close to poached as you can get. And it’s way easier.
This is a family favorite for us. It's so rich and decadent and why waste the effort making a crab cake when you really just want all that crab.
It's rich, just enjoy it and don't try to cut the calories on this recipe.
- 2 brioche buns
- 8 eggs
- 2 sticks of butter
- 2 Tbsps of Sauce Goddess Sweet Heat
- 3 Tbsp lemon juice
- 8 oz crab jumbo lump meat
- Melt 1 stick of butter.
- Place 3 egg yolks in a blender.
- Add lemon juice.
- Add 1 tsp Sweet Heat and blend until combined.
- Slowly pour the melted butter through the hole in the top of the lid, while the blender is running.
- Melt one stick of butter in a medium bowl.
- Add 2 tsp of Sweet Heat.
- Add the crab and stir to combine.
Pan Poached Egg
- To make this easy, we'll do 3 eggs at a time.
- In a fry pan (that has a lid), melt 1 Tbsp of butter on medium heat.
- Crack 2 eggs away from each other in the pan.
- Sprinkle with Sweet Heat.
- Add 2 Tbsp of water and place a lid on the pan.
- Cook for 2 minutes until the top of the egg is opaque.
- Place on a paper towel to drain off the extra water.
- Toast the buns.
- Top with a bg mound of the buttery crab.
- Gently place on the egg.
- Pour over the hollandaise.
- Sprinkle with a tiny bit more of Sweet Heat.
This recipe combined with our bright tangy side salad is the perfect brunch menu.