King Crab Eggs Benedict with Caviar
Yield
4 Servings
RECIPE Ingredients
- 2 English muffins, split
- 8 ounces shelled King Crab meat, we used 2 medium King Crab Legs
- 1 teaspoon white vinegar
- 4 eggs
- Farm-Raised Ossetra Caviar Malossol
- Chopped fresh chives, for garnish
For the Hollandaise
- 1 stick (8 tablespoons) unsalted butter
- 3 large egg yolks
- 2 teaspoons warm water
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
Price
$214.99
- Alaskan King Crab Legs Flash Frozen for Freshness
- Fully Cooked and Ready to Thaw & Serve, 1-3 legs per pound
- Unsalted Butter
- Product of USA
- Can be shipped via 2-day or overnight air
Out of Stock
Price
$329.99
- Fresh sturgeon caviar - Acipenser baerii
- Sustainably farmed in Aquitaine, France
- From fish to tin in 90 minutes
- Single-packed on the farm
- Environmentally friendly
- Unpasteurized which preserves natural texture
- Preservative-free – no chemicals or borax added
- 100% natural, low-salt
- Allergens: contains fish
- For best taste, use within 10-14 days of receipt. Once opened, consume/use immediately
- Subscription Eligible
Recipe notes
When you want to go over the top, just make this easy eggs Benedict recipe. With crab meat and caviar, it would be a luxurious addition to a New Year’s Day brunch. But don't wait for a special occasion to try it.
RECIPE Preparation
- Heat oven to 175 degrees F or “warm” setting. Toast the English muffins, remove to a sheet pan, tent with foil, and place in the oven.
- Poach the eggs: Bring a few inches of water to a gentle simmer in a straight-sided skillet. Line a plate with paper towels and set aside.
- Add ½ teaspoon of white vinegar to each of 4 ramekins or teacups. Working one at a time, crack an egg into a mesh strainer over the sink to remove loose whites. Place the egg into a prepared ramekin and repeat with the remaining eggs. Let the eggs sit in the ramekins for 2 minutes.
- Gently swirl the simmering water with a spoon, then carefully drop in each egg, one at a time. Poach until whites are set and yolks are cooked to your preference, about 3 minutes for poached soft, 4-5 minutes for poached medium. Remove eggs with a slotted spoon and place onto the prepared plate. Tent with foil.
- Make the hollandaise: Place egg yolks, lemon juice, and water in a blender; process until smooth. With the blender running, gradually drizzle in the poaching butter until the sauce is fully emulsified and thickened, about 1 minute. Season to taste with salt and pepper.
- Assemble: Place crab-topped English muffins on serving plates. Top with poached eggs and spoon over hollandaise. Garnish with chives, then spoon a generous portion of caviar onto each Benedict. Serve immediately.
- Recipe Tips: Use the freshest eggs possible, straight from the fridge, for whites that stay together and hold their shape. Eggs can be poached up to a day ahead of time. Once poached, remove eggs to an ice water bath, cover, and refrigerate. To serve, remove eggs with a slotted spoon and warm in simmering water, about 30 seconds.
