Eggs Benedict With Asparagus and Crab
photo by karenury
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 59.14 ml parsley
- 59.14 ml vegetable oil
- 4.92 ml vinegar
- 4 eggs
- 4 slice Canadian bacon, thin slices, cooked
- 2 English muffins
- 4 whole crab claws
- steamed asparagus
-
Hollandaise sauce
- 3 egg yolks
- 14.79 ml hot water
- 14.79 ml lemon juice
- 118.29 ml unsalted butter, melted
- salt and pepper
directions
- Steam asparagus till tender with 1 teaspoon of vinegar.
- Steam crab till fully cooked.
- Poach eggs with parsley.
- Heat muffinfs and cut in half. Place eggs on muffin halfs. Add cooked bacon, crab and aspargus and top with hollandaise sauce.
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RECIPE SUBMITTED BY
Busy all the time. Self employed, accountant and real estate agent.