_Sips coffee with a knowing smile_
Ladies and gentlemen, prepare to elevate your breakfast game with this absolutely divine Crab and Shrimp Eggs Benedict that’ll make your taste buds dance! As someone who’s tested countless breakfast recipes, I can confidently say this one’s a total game-changer.
Picture this: perfectly poached eggs nestled on a bed of succulent lump crab meat and tender shrimp, all sitting pretty on toasted English muffins, draped in a silky hollandaise sauce that’s literally to die for. I mean, who wouldn’t want to wake up to this?
Let’s get cooking, shall we?
Ingredients (serves 4):
– 8 large eggs (the fresher, the better!)
– 8 oz lump crab meat
– 12 medium shrimp, peeled and deveined
– 4 English muffins
– 2 tablespoons butter
– 1 tablespoon olive oil
– 2 tablespoons fresh chives
– Salt and pepper to taste
For the hollandaise:
– 3 egg yolks
– 1 tablespoon water
– 1 tablespoon lemon juice
– 1/2 cup melted butter
– Pinch of cayenne (trust me on this one!)
Honey, let me walk you through this step-by-step:
1. First, season those beautiful shrimp with salt and pepper. Heat olive oil in a pan and cook them until pink and curled (about 2 minutes per side). Set aside and keep warm.
1. For the hollandaise (don’t be scared, I’ve got you!): Whisk egg yolks, water, and lemon juice in a heatproof bowl. Place over a pot of barely simmering water (double boiler style) and whisk continuously until thickened. Slowly drizzle in melted butter while whisking. Add cayenne and salt to taste. Keep warm.
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1. Split and toast those English muffins until golden brown.
1. Now for the poached eggs (deep breath, you’ve got this): Bring water to a gentle simmer, add a splash of vinegar. Create a gentle whirlpool and crack each egg into the center. Cook for 3 minutes for perfectly runny yolks.
1. Assembly time! Layer each muffin half with warm crab meat, three shrimp, and a poached egg. Drizzle generously with hollandaise and sprinkle with chives.
Pro tip: Want to impress your guests even more? Add a tiny sprinkle of Old Bay seasoning on top – it’s my little secret weapon! 😉
This recipe is perfect for those special weekend brunches or when you’re trying to convince your mother-in-law that you’ve got it all together (we’ve all been there!).
Don’t forget to save this recipe and follow me on NewsBreak for more delicious creations! I’d love to hear how this turned out for you – drop a comment below and share your seafood benedict success stories! And hey, if you managed not to break the hollandaise, you deserve a pat on the back!
Until next time, keep cooking and stay fabulous! 💋
#brunchgoals #seafoodrecipes #homechef #foodiefamily
