Crab Avocado Benedict
Crab and avocado replace the Canadian bacon in this spicier, fresher take on Eggs Benedict.
Ingredients
- 6-8 oz. Super Lump Crab
- 2 Tablespoons butter
- 4 poached eggs
- 2 English muffins, halved and toasted
- 1 large avocado, sliced
- 1 medium heirloom tomato, sliced
- 1 cup Hollandaise sauce
- 2 Tablespoons minced parsley
- 1 teaspoon smoked paprika
- Salt, to taste
- black pepper, to taste
Instructions
- Melt butter in pan, add crab and sauté for 3-5 minutes until crab is warm.
- On toasted English muffin half, add tomato, 1/4 avocado, poached egg and 1/4 cup of hollandaise sauce.
- Top with crab, parsley and smoked paprika. Repeat for remaining benedicts.
- Season with salt and pepper, to taste.