Crab and Asparagus Eggs Benedict

Crab and Asparagus Eggs Benedict
Crab and Asparagus Eggs Benedict

Crab and Asparagus Eggs Benedict

  1. 4 eggs, poached

  2. 1/4 cup hollandaise sauce, freshly made

  3. 8 stalks asparagus, cut into 3-inch sections

  4. 2 English muffins, halved

  5. 1 cup jumbo lump crabmeat, warmed

  6. to taste Sea salt and fresh cracked black peppe

  7. - Fresh chervil or chives for garnish

  8. - Ziploc® Brand Zip ¿n Steam¿ Bag

Prep Time: 00:5
Total Time: 00:10

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 4 eggs, poached
  • 1/4 cup hollandaise sauce, freshly made
  • 8 stalks asparagus, cut into 3-inch sections
  • 2 English muffins, halved
  • 1 cup jumbo lump crabmeat, warmed
  • to taste Sea salt and fresh cracked black peppe
  • - Fresh chervil or chives for garnish
  • - Ziploc® Brand Zip ¿n Steam¿ Bag

Recipe Directions:

Follow instructions for How to Poach an Egg and make hollandaise sauce. Steam asparagus in the microwave, using a Ziploc Brand Zip ¿n Steam Bag for 4-6 minutes or until tender.Toast English muffins until golden brown. Assemble two plates beginning with an English muffin half on each.Top halves with equal amounts of asparagus, followed by warmed crab, poached egg and hollandaise sauce. Sprinkle with salt and pepper, and top with a sprig of chervil or chives. Serve with fresh-cut fruit or your favorite breakfast potatoes.

Serving per recipe:

2