Crab Cake Eggs Benedict

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Prep Time: 10min | Servings: 2 servings

An easy recipe for breakfast, brunch, and dinner!

Ingredients:

  • 4 large eggs
  • 2 English muffins, split
  • Handy Crab Cakes
  • Hollandaise sauce (store-bought or homemade)
  • Salt and pepper to taste
  • Chopped parsley or chives for garnish (optional)

  • Pick over crab cakes to ensure no shells

  • Toast English muffins or brioche buns and set aside

  • Prepare greens (like arugula or spinach) if desired

  • Have poached eggs ready

  • Warm hollandaise or remoulade-style sauce for topping

  • Warm crab cakes in a skillet over medium heat until heated through and lightly crisped.

  • Place one warmed crab cake on each toasted muffin half.

  • Add a layer of greens over each crab cake.

  • Top each with a perfectly poached egg.

  • Finish by spooning hollandaise or remoulade over the egg.

  • Garnish with chives or black pepper, then serve immediately.