Gourmet Crab Benedict with Spinach & Avocado: A Cinematic American Brunch Delight
Indulge in a luxurious brunch experience with this gourmet Crab Benedict recipe, featuring succulent crab meat, fresh spinach, creamy avocado, and poached eggs drizzled with rich hollandaise sauce. This cinematic American dish will transport you to a five-star restaurant in the comfort of your own home.
Allergens
Eggs, Gluten (from English muffins)
Ingredients
- 1. 2 English muffins, halved and toasted 2. 4 large eggs 3. 6 oz lump crab meat, picked over for shells 4. 2 cups fresh spinach, thoroughly washed 5. 1 ripe avocado, sliced 6. 1/2 cup hollandaise sauce 7. Salt and pepper to taste 8. 1 tbsp white vinegar
Instructions
- Prepare a water bath for poaching eggs. Bring a pot of water to a simmer with a splash of white vinegar.
- Poach the eggs, one at a time, until the yolks are cooked to your desired consistency.
- While the eggs are poaching, blanch spinach in boiling water for 30 seconds and immediately submerge in ice water to stop the cooking process.
- Assemble the Crab Benedict: Place a toasted English muffin half on each plate. Top with a layer of spinach, followed by a generous portion of lump crab meat.
- Gently place one poached egg over the crab meat and season with salt and pepper.
- Top each Benedict with sliced avocado and drizzle generously with hollandaise sauce.
Chef’s Insight
The combination of flavors and textures in this dish creates a multi-sensorial experience, perfect for an elegant brunch or special occasion.
Notes
The key to this recipe is using the freshest ingredients possible and creating a visually appealing presentation.