I absolutely love eggs benedict! If I go out to eat for breakfast or brunch, and I see eggs benedict on the menu, I definitely would choose it as my meal! The jumbo crabcake topped with a poached egg and hollandaise sauce is pretty much perfection! I want to eat this for breakfast, lunch, and dinner. No joke, it's that amazing!
Let's get to cooking!
- Make a batch of my Jumbo Crabcakes
- 4 large eggs
- 6 egg yolks
- 5 tablespoons grass-fed butter
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 tablespoon mustard
- chopped chives, for garnish
Now we are going to make the hollandaise sauce! Melt butter in a medium saucepan over medium to medium-low heat. Whisk egg yolks in a small bowl with mustard, and lemon juice. Temper in a little bit of butter into egg yolk mixture, then pour all egg yolks into saucepan with butter. Whisk for about 3-4 minutes over medium heat, or until slightly thickened.
Bring a medium pot of salted water to a boil. Once it reaches a slow boil, add in all 4 eggs, then turn off heat and cover with a lid. Let sit for about 4 minutes.
As soon as the poached eggs are done, it is time to start plating! Put crabcakes on a plate, then top with poached egg, then the hollandaise sauce & fresh chives! Enjoy this delicious breakfast, dinner, or lunch!