_Sips coffee while typing_
Oh. My. Goodness. Ladies and gents, let me tell you about a breakfast recipe that’ll make you feel like you’re dining at a coastal resort – minus the expensive bill! This Seafood Eggs Benedict with Citrus Hollandaise is about to become your new weekend obsession.
Listen, I know what you’re thinking – seafood for breakfast? Trust your girl on this one. I’ve served this to countless brunch guests, and they all practically licked their plates clean!
Let’s get down to business, shall we?
For this heavenly creation, you’ll need:
– 4 English muffins, split and toasted
– 8 large eggs
– 8 oz lump crab meat
– 8 large shrimp, peeled and deveined
– 2 tablespoons butter
– Fresh chives for garnish
– Salt and pepper to taste
For the Citrus Hollandaise:
– 3 egg yolks
– 1 tablespoon water
– 1 tablespoon lemon juice
– 1 orange, zested
– 1 stick unsalted butter, melted
– Pinch of cayenne
(Quick pause! If you’re loving this recipe so far, make sure to follow me on Newsbreak for daily doses of deliciousness! Now, back to the good stuff…)
Instructions:
1. First, let’s tackle that hollandaise (don’t be scared, I’ll hold your hand through this). In a heatproof bowl, whisk those egg yolks, water, and lemon juice until combined.
1. Create a double boiler by placing the bowl over simmering water (make sure the bottom doesn’t touch the water – we’re not trying to make scrambled eggs here!). Whisking constantly (yes, your arm might get tired, but think of it as your morning workout), slowly drizzle in the melted butter until the sauce is thick and creamy. Add orange zest, cayenne, and season with salt. Keep warm.
1. In a skillet, melt butter and quickly sauté those shrimp until pink and curled. Set aside and keep warm.
1. Now for the poached eggs (I know, I know – poaching eggs can be tricky, but you’ve got this!). Bring a pot of water to a gentle simmer, add a splash of vinegar, and create a whirlpool with your spoon. Crack each egg into a small bowl first, then slide it into the water. Cook for about 3 minutes for perfect runny yolks.
1. Assembly time! Layer each English muffin half with some crab meat, top with a shrimp, add your perfectly poached egg, and drizzle generously with that citrus hollandaise. Sprinkle with chives and a crack of black pepper.
Y’all, when that golden yolk breaks and mingles with the hollandaise… _chef’s kiss_ It’s pure breakfast magic!
Pro tip: Pair this with a mimosa (or two – I’m not judging!) for the ultimate weekend brunch experience.
Listen, honey, if this recipe made your mouth water, you absolutely NEED to follow me on Newsbreak for more drool-worthy recipes like this one. I share new recipes daily, from quick weeknight dinners to fancy-pants weekend creations like this one.
Drop a comment below and let me know if you tried this recipe! Did you nail the hollandaise? Did your poached eggs come out Instagram-worthy? I want to hear all about it! And remember, cooking should be fun – if you mess up, there’s always takeout (but between us, you’ve totally got this)! 💁♀️🍳
XOXO,
Your favorite foodie friend
