Divinely Rich Eggs Benedict with Crab

  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

16 slices thick-cut bacon

One .9-ounce package hollandaise sauce mix

1/2 cup bottled clam juice

1/2 cup milk

1/4 cup (1 stick) plus 2 tablespoons unsalted butter

One 4-ounce container prepared refrigerated hollandaise sauce

1/2 cup store-bought pesto

1 teaspoon finely chopped fresh parsley

1 teaspoon finely chopped fresh sage

1 teaspoon finely chopped fresh thyme

4 croissants

1 cup lump crabmeat

8 large eggs

1 tablespoon white vinegar

8 teaspoons finely chopped black olives

Directions

  1. Preheat the oven to 350 degrees F.
  2. Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm.
  3. Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm.
  4. Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.
  5. Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.
  6. Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
  7. To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate.

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