Brunch doesn’t get better than with this variation of the classic egg benedict that amps up the star power with crab and avocado.

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A few weeks ago I shared a photo of my crab and avocado eggs benedict on my Friday Faves. And like most anytime I share a food pic here, you wanted to see the recipe. Today, your wish is my command.

This crab benedict ups the status of the classic eggs bene in the best of ways. Easy poached eggs, homemade blender hollandaise, toasty english muffin, sliced tomato and creamy avocado with piles of king crab on top make this bene the king of brunch.

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What You’ll Need for Eggs Benedict with Crab

Creating the ultimate brunch bite is just as much about the assembly as the cooking, with just the right ingredients layered in just the right order.

What you’ll need for crab eggs Benedict:

  • 3-minute blender hollandaise
  • cooked crab
  • poached eggs
  • english muffin
  • avocado
  • tomato


How to Poach Eggs for Benedicts

This breakfast is perfect for serving one, two, or a whole gaggle of people. And poaching your eggs to fit the serving size is super easy too.

  • How to poach eggs for one or two servings: Poach the eggs on the stove top, or even easier, in the microwave.
  • How to poach eggs for a crowd: Poach 6 to 12 eggs all at once in the oven with a muffin tin.

The Best Crab for Eggs Benedict

There is no one type of crab that’s best for eggs benedict. Whether it’s from the grocery store freezer case or canned, just make sure it’s a good quality crab with a fresh, sweet taste that flakes nicely and isn’t stringy. Crab is not an ingredient to chintz out on. I prefer king or dungeness because there’s plenty of meat in the legs, but snow crab works well too.

Try any of these types of crab:

  • King crab
  • Dungeness crab
  • Snow crab
  • High quality canned crab found in the refrigerated seafood section. Avoid using the tins of crab found next to the tuna fish.

How to Make This Eggs Benedict

Assembling this eggs benedict is all about keeping order in the kitchen and what order you layer the ingredients in.

  • First, prepare the h0llandaise. Kept warm, the hollandaise will be perfectly content to wait for the rest of the meal.
  • I like to add a spoonful of warm hollandaise to the tops of the toasted muffins, so it seeps into their warm shaggy bread shags.
  • Add the tomato slices then avocado slices. Placing them at the bottom helps avoid the big slide off when cutting into your breakfast.
  • Next, poach the eggs and place atop the creamy avocado.
  • Pile the crab on last then drizzle it all with the warm hollandaise.
  • Sprinkle with paprika, a little freshly ground black pepper and kosher salt, plus very finely mined parsley if you like.

All that’s left is to dig in.

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How to Prep Ahead for a DIY Egg Benedict Bar

Nobody wants to be a slave to the kitchen when brunch guests arrive. Sip mimosas with your family and friends instead!

Make the hollandaise ahead of time. This easy blender hollandaise refrigerates like a dream. To reheat when ready to serve, simmer at medium-low on the stove top so the hollandaise doesn’t break. So long as your hollandaise is hot, everything else will taste warm too.

Toast English muffins in the oven. Batch toast the English muffin slices on a baking sheet and toast in the oven.

Poach the eggs in the oven.  to cook up to 12 eggs at once in a muffin tin, in the oven, for the perfect rounded poach.


Poach the eggs the day or night before. Make the poached eggs ahead of time and pop into an ice water bath to stop cooking. Refrigerate in the water bath up to 24 hours. To reheat, slide into simmering water for 30-45 seconds until warm.

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Crab and Avocado Eggs Benedict

Sweet crab and creamy avocado dress up the classic eggs benedict for a brunch recipe that adds a bit of decadence to every table.



Keywordeggs benedict

Prep Time20 minutes

Cook Time5 minutes

Total Time25 minutes




  • 1/2cup blender hollandaise , recipe here
  • 2English muffins
  • 4poached eggs , recipe here
  • 1cup cooked, flaked crab , about 1 pound
  • 1tomato , sliced
  • 1avocado , pitted and sliced
  • paprika
  • kosher salt and freshly ground black pepper


  1. Make the hollandaise and keep warm over low in a small saucepan on the stove. Toast the split English muffins and poach the eggs. Warm the crab in the microwave for 45 seconds.
  2. To assemble, place two muffin halves on a plate and top each with a spoonful of hollandaise. Top with a few slices of tomato, avocado slices, a poached egg and 1/4 cup of the crab. Top with hollandaise and sprinkle with paprika, kosher salt and pepper. Serve warm.


Calories: 741kcal | Carbohydrates: 43g | Protein: 37g | Fat: 48g | Saturated Fat: 11g | Cholesterol: 414mg | Sodium: 1717mg | Potassium: 1017mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1197IU | Vitamin C: 24mg | Calcium: 142mg | Iron: 3mg


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