Crab And Avocado Eggs Benedict Food

DIVINELY RICH EGGS BENEDICT WITH CRAB

Divinely Rich Eggs Benedict with Crab image

Provided by Sandra Lee

Time 55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

16 slices thick-cut bacon
One .9-ounce package hollandaise sauce mix
1/2 cup bottled clam juice
1/2 cup milk
1/4 cup (1 stick) plus 2 tablespoons unsalted butter
One 4-ounce container prepared refrigerated hollandaise sauce
1/2 cup store-bought pesto
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
4 croissants
1 cup lump crabmeat
8 large eggs
1 tablespoon white vinegar
8 teaspoons finely chopped black olives

Steps:

Preheat the oven to 350 degrees F.
Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm.
Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm.
Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.
Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.
Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate.

AVOCADO EGGS BENEDICT

Avocado Eggs Benedict image

Make and share this Avocado Eggs Benedict recipe from Food.com.

Provided by looneytunesfan

Categories Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1 tablespoon grated romano cheese
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon ground mustard
1/8 teaspoon coriander
1/8 teaspoon pepper
1 tablespoon white vinegar
6 eggs
6 slices Canadian bacon, warmed
1 large ripe avocado, peeled and sliced
3 English muffins, split and toasted

Steps:

In a large saucepan, melt butter.
Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm.
Place 2-3 inches of water in a large skillet with high sides; add vinegar. bring to a boil; reduce heat and simmer gently.
Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes.
Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado.
Top with cheese sauce.

Nutrition Facts : Calories 608.3, Fat 44.2, SaturatedFat 22.9, Cholesterol 292.8, Sodium 1192.1, Carbohydrate 25.3, Fiber 3.9, Sugar 1.7, Protein 28.6

CRAB-AND-AVOCADO EGGS BENEDICT

Crab-and-Avocado Eggs Benedict image

Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about 1 hour before poaching, if desired.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 10

Ingredients

3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 large egg yolks, plus 4 whole eggs
6 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1 tablespoon white vinegar
1 avocado, halved, pitted, and peeled
2 English muffins, split
8 ounces jumbo lump crabmeat
1 teaspoon minced fresh tarragon

Steps:

Whisk together lemon juice, Dijon, egg yolks, and 3 tablespoons water in a heatproof bowl. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside.
Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins and spread avocado onto split sides; top with crab. Gently crack eggs into simmering water. Simmer until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; let drain 30 seconds, then place atop crab. Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minute. Remove from heat, stir in tarragon, and spoon evenly over eggs. Serve immediately.

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