Crab Eggs Benedict Recipe - Great British Chefs

Step 1

Begin the dish by making a reduction for the hollandaise. Place all of the hollandaise ingredients, except the egg yolks and butter, in a small pan and bring to the boil

Step 2

Leave to simmer until the liquid has reduced by just over half. Strain through a fine sieve and set aside - discard the other ingredients

Step 3

Whisk the brown crab meat into the mayonnaise until smooth, then add the white crab meat, a touch of lemon juice, and salt and pepper to taste. Mix well, check the seasoning and set aside until needed

Step 4

Place the egg yolks for the hollandaise in a heatproof bowl and set over a pan of gently simmering water. Whisk the yolks until soft and fluffy and, while still whisking, slowly pour the melted butter into the yolks

Step 5

When the mix has thickened, add a little of the reserved reduction to taste and check the seasoning. Remove the bowl from the pan of water, cover with cling film and set aside in a warm place

Step 6

To poach the eggs, bring a medium saucepan of water to the boil with a pinch of salt and a dash of white wine vinegar. Crack each egg into a teacup and swirl the water round in the pan using a whisk

Step 7

Gently pour in the eggs, poaching until they are cooked to your taste. Remove with a slotted spoon and drain on kitchen paper

Step 8

Meanwhile, toast the English muffins until golden. Place the muffins onto plates and divide the crab mix between them. Top with the poached eggs, then spoon the hollandaise. Serve immediately