Crab and avocado eggs Benedict on sourdough recipe
More relaxed than lunch, certainly more indulgent than breakfast, and often accompanied by a tipple or two, brunch is a meal we can always get on board with – especially if eggs Benedict is involved.
This take on the brunch classic is a delicious and decadent ode to San Francisco's famed Fisherman's Wharf, where the freshest of crab sandwiches are devoured to a soundtrack provided by seagulls, and the air is fragranced with sea salt. In this recipe, the sweet crab meat is matched with perfectly poached eggs and creamy lemon hollandaise, with goats’ cheese and avocado completing the California-inspired dream.
Fisherman's Wharf Benedict features in Bottomless Brunch: A Dazzling Collection of Brunch Recipes Paired with Perfect Cocktails, a compilation showcasing the best brunch dishes from around the world and their ideal cocktail and mocktail pairings.
Whether you're planning a lazy morning meal (brunch in bed, anyone?) or hosting a crowd, this cookbook has everything you need to rustle up an impressive brunch spread in the comfort of your own home. (Mimosas are optional, but highly recommended.)
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 6 egg yolks
- 1 small lemon, finely zested
- 2 tbsp Dijon mustard
- 340 g unsalted butter, melted
- 0.5 tsp salt
- 1 pinch freshly ground black pepper
- 1 pinch paprika
- 6 egg yolks
- 1 small lemon, finely zested
- 2 tbsp Dijon mustard
- 12 oz unsalted butter, melted
- 0.5 tsp salt
- 1 pinch freshly ground black pepper
- 1 pinch paprika
- 6 egg yolks
- 1 small lemon, finely zested
- 2 tbsp Dijon mustard
- 12 oz unsalted butter, melted
- 0.5 tsp salt
- 1 pinch freshly ground black pepper
- 1 pinch paprika
- 4 slices sourdough bread
- 450 g picked crab meat, at room temperature
- 8 eggs
- 120 g goats’ cheese, sliced into quarters
- 2 ripe avocados, halved, stoned and sliced
- 4 slices sourdough bread
- 15.9 oz picked crab meat, at room temperature
- 8 eggs
- 4.2 oz goats’ cheese, sliced into quarters
- 2 ripe avocados, halved, stoned and sliced
- 4 slices sourdough bread
- 15.9 oz picked crab meat, at room temperature
- 8 eggs
- 4.2 oz goats’ cheese, sliced into quarters
- 2 ripe avocados, halved, stoned and sliced
Details
- Cuisine: American
- Recipe Type: Brunch
- Difficulty: Medium
- Preparation Time: 35 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
For the lemon hollandaise:
- Set a small saucepan (pot) with 5 cm (2 in) water over a low heat and bring to a very gentle simmer. Place a heatproof metal bowl over the pan to form a bain-marie (or use a double boiler, if you have one).
- Add the egg yolks, lemon zest and mustard to the bowl and whisk constantly for 4-5 minutes, or until the mixture has thickened and ribbons form when you pull the whisk through the mix. The yolks should double or triple in volume.
- Slowly whisk in the melted butter, stirring constantly. Once the butter is fully incorporated, add the salt, pepper and paprika and continue whisking for about 3 minutes, until silky, thick and creamy. If the mixture is too thick, add 1 tsp of hot water at a time to loosen, as needed. Adjust the seasoning to taste. Remove from the heat and keep warm over the pan of water, stirring occasionally.
For the Fisherman's Wharf Benedict:
- Preheat the oven to 230°C/210°C fan/450°F/gas mark 8.
- Cut the sourdough slices in half and arrange on a baking tray (baking sheet) in a single layer. Bake in the preheated oven until golden and toasted, about 5 minutes. Put 2 sourdough slices on each plate and top with crab meat, dividing evenly.
- To poach the eggs, bring a deep saucepan (pot) of water to the boil. Reduce the heat to a gentle simmer, so that small bubbles form on the bottom of the pan and break to the surface only occasionally.
- Crack the eggs into separate ramekins or glasses. Create a little whirlpool in the water with a fork or a whisk. Working in batches so not to overcrowd the pan, gently slide the eggs into the water one at a time, and poach for 3-4 minutes.
- Remove the eggs with a slotted spoon and pat dry with kitchen paper. Carefully place an egg on each crab-topped sourdough slice.
- Top each egg with 2-3 tbsp of lemon hollandaise and garnish with the goats’ cheese and sliced avocado. Serve immediately.
Recipe adapted from Bottomless Brunch: A Dazzling Collection of Brunch Recipes Paired with Perfect Cocktails by Ryland Peters & Small. Photography by: Ryland Peters & Small 2023.
Bottomless Brunch: A Dazzling Collection of Brunch Recipes Paired with Perfect Cocktails
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