Crab Cake Poached Eggs Benedict with Lemon-Thyme Hollandaise

Crab Cake Poached Eggs Benedict with Lemon Hollandaise is a sophisticated brunch dish that blends savory crab cakes, perfectly poached eggs, and a zesty lemon-infused hollandaise sauce. The golden crab cakes offer a delightful crunch, while the poached eggs provide a creamy, rich texture as their yolk gently runs over the cake. The lemon hollandaise adds a fresh, citrusy twist, complementing the delicate crab flavor. Served on a toasted English muffin and garnished with fresh herbs and a lemon wedge, this dish is both indulgent and refreshing, perfect for a special occasion or a luxurious weekend brunch.

Recipe - Welcome

Servings4

Cook Time30 Minutes

Calories578

Ingredients

HOLLANDAISE: 4 egg yolks

1 Tbs lemon juice, freshly squeezed

1/2 cup unsalted butter, melted

1 pinch salt

1 Tbs fresh thyme leaves, chopped

EGGS BENEDICT: 2 tsp white vinegar

1 tsp salt

4 eggs

2 English muffins, split and toasted

4 crab cakes, cooked

lemon slices, for garnish

Directions

To make hollandaise, vigorously whisk egg yolks and lemon juice together in stainless-steel bowl until mixture is thickened and doubled in volume. Place bowl over a saucepan containing barely simmering water (or use a double-boiler). The water should not touch bottom of bowl. Continue to whisk rapidly. Be careful not to let eggs get too hot, or they will scramble.
Slowly drizzle in the melted butter. Continue to whisk until sauce has thickened and doubled in volume. Remove from heat; whisk in the salt and thyme. Cover. Place in a warm spot until ready to use for eggs benedict. If sauce gets too thick, whisk in a few drops of warm water. Set sauce aside.
To poach eggs, heat 3 inches of water to a simmer in large saucepan. Add vinegar and salt; stir to dissolve. Cooking one at a time, break egg into small bowl; carefully slide it into water. Use a spatula to keep egg from sticking to bottom of pan and to keep egg whites together. Depending on how done you like the egg yolk, cook for 3 to 5 minutes.
Continue to simmer until egg reaches desired doneness. Remove from water; place on a large plate. Repeat with remaining eggs. Transfer eggs to a 150° F oven to keep warm.
To serve, set out 4 plates. Place half of an English muffin on each plate. Top with 1 crab cake, 1 poached egg and a generous drizzle of hollandaise. Garnish with lemon slices.

Nutritional Information

Calories: 578, Fat: 43 g (20 g Saturated Fat), Cholesterol: 443 mg, Sodium: 1565 mg, Carbohydrates: 19 g, Fiber: 2 g, Protein: 30 g.

0 minutes

Prep Time

30 minutes

Cook Time

Servings

578

Calories

Shop Ingredients

Makes 4 servings

HOLLANDAISE: 4 egg yolks

Brookshire's Large White Eggs - 6 Each

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$2.79$0.47 each

1 Tbs lemon juice, freshly squeezed

Fresh Lemon - 1 Each

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$0.89

1/2 cup unsalted butter, melted

Brookshire's Unsalted Butter, 4 Quarters - 4 Each

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$5.49 was $5.99$1.37 each

1 pinch salt

Not Available

1 Tbs fresh thyme leaves, chopped

That's Tasty Thyme

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$2.29$4.58/oz

EGGS BENEDICT: 2 tsp white vinegar

Brookshire's Distilled White Vinegar - 16 Fluid Ounce

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$1.59$0.10/fl oz

1 tsp salt

Not Available

4 eggs

Brookshire's Large White Eggs - 6 Each

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$2.79$0.47 each

2 English muffins, split and toasted

Oroweat English Muffins, Sour Dough, Sliced - 6 Each

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$4.29$0.72 each

4 crab cakes, cooked

Not Available

lemon slices, for garnish

Fresh Lemon - 1 Each

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$0.89

Nutritional Information

Calories: 578, Fat: 43 g (20 g Saturated Fat), Cholesterol: 443 mg, Sodium: 1565 mg, Carbohydrates: 19 g, Fiber: 2 g, Protein: 30 g.

Directions

To make hollandaise, vigorously whisk egg yolks and lemon juice together in stainless-steel bowl until mixture is thickened and doubled in volume. Place bowl over a saucepan containing barely simmering water (or use a double-boiler). The water should not touch bottom of bowl. Continue to whisk rapidly. Be careful not to let eggs get too hot, or they will scramble.
Slowly drizzle in the melted butter. Continue to whisk until sauce has thickened and doubled in volume. Remove from heat; whisk in the salt and thyme. Cover. Place in a warm spot until ready to use for eggs benedict. If sauce gets too thick, whisk in a few drops of warm water. Set sauce aside.
To poach eggs, heat 3 inches of water to a simmer in large saucepan. Add vinegar and salt; stir to dissolve. Cooking one at a time, break egg into small bowl; carefully slide it into water. Use a spatula to keep egg from sticking to bottom of pan and to keep egg whites together. Depending on how done you like the egg yolk, cook for 3 to 5 minutes.
Continue to simmer until egg reaches desired doneness. Remove from water; place on a large plate. Repeat with remaining eggs. Transfer eggs to a 150° F oven to keep warm.
To serve, set out 4 plates. Place half of an English muffin on each plate. Top with 1 crab cake, 1 poached egg and a generous drizzle of hollandaise. Garnish with lemon slices.