Breakfast · 35 min · american

Crab Cake Eggs Benedict

Lump crab meat does the heavy lifting here, with english muffin rounding it out. An American breakfast that takes 35 minutes, start to finish. At 929 calories and 49g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 oz Lump crab meat
• 1 English muffin
• 2 Eggs
• 1 Egg yolk
• 4 tbsp Butter
• 1/2 Lemon
• 1 tsp Old Bay seasoning

Steps

1. Pick through the crab for shell bits, then gently mix with 1 beaten egg white and the Old Bay; handle lightly so the lumps stay whole.
2. Form two cakes and chill 10 minutes; cold cakes hold together in the pan.
3. Pan-fry in butter 3 minutes per side until deeply golden and crisp.
4. For the hollandaise, whisk the yolk and lemon juice in a heatproof bowl over barely simmering water until thick and pale.
5. Drizzle in the melted butter slowly, whisking constantly, until glossy; keep warm, not hot.
6. Poach the 2 eggs in barely simmering water 3 minutes for runny yolks.
7. Toast and butter the muffin halves.
8. Stack muffin, crab cake, and poached egg; spoon hollandaise over the top and serve immediately.

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