5.0 from 42 votes
Crab and Avocado Eggs Benedict
Sweet crab and creamy avocado dress up the classic eggs benedict for a brunch recipe that adds a bit of decadence to every table.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 2
Calories: 741 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- ½ cup blender hollandaise , recipe here
- 2 English muffins
- 4 poached eggs , recipe here
- 1 cup cooked, flaked crab , about 1 pound
- 1 tomato , sliced
- 1 avocado , pitted and sliced
- paprika
- Kosher salt and freshly ground black pepper
Instructions
- Make the hollandaise and keep warm over low in a small saucepan on the stove. Toast the split English muffins and poach the eggs. Warm the crab in the microwave for 45 seconds.
- To assemble, place two muffin halves on a plate and top each with a spoonful of hollandaise. Top with a few slices of tomato, avocado slices, a poached egg and ¼ cup of the crab. Top with hollandaise and sprinkle with paprika, kosher salt and pepper. Serve warm.
Cup of Yum
Nutrition Information
Calories
741kcal
(37%)
Carbohydrates
43g
(14%)
Protein
37g
(74%)
Fat
48g
(74%)
Saturated Fat
11g
(55%)
Cholesterol
414mg
(138%)
Sodium
1717mg
(72%)
Potassium
1017mg
(29%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Vitamin A
1197IU
(24%)
Vitamin C
24mg
(27%)
Calcium
142mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 741
% Daily Value*
| Calories | 741kcal | 37% |
| Carbohydrates | 43g | 14% |
| Protein | 37g | 74% |
| Fat | 48g | 74% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 414mg | 138% |
| Sodium | 1717mg | 72% |
| Potassium | 1017mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 1197IU | 24% |
| Vitamin C | 24mg | 27% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.