Ingredients
- For the base:
- 1/2 lb cooked king crab meat, picked over for shells
- 4 tbsp salted butter, divided
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 English muffins, split
- 4 large eggs
- 1 tbsp white vinegar (for poaching)
- For the hollandaise sauce:
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 1/2 cup salted butter, melted and warm
- 1/4 tsp sea salt
- For topping:
- 2 tbsp caviar
- 1 tbsp fresh chives, finely chopped
Instructions
- Make the hollandaise: In a heatproof bowl, whisk egg yolks and lemon juice until pale. Place over gently simmering water (without touching it) and slowly whisk in melted butter until thick. Season with salt and keep warm.
- Warm the crab: In a skillet over medium heat, melt 2 tbsp butter. Add crab, salt, and pepper. Cook gently for 2–3 minutes. Set aside.
- Toast muffins: Toast English muffin halves until golden.
- Poach eggs: Bring water with vinegar to a simmer. Crack each egg into a bowl, slide into water, and poach 3–4 minutes. Remove with slotted spoon.
- Assemble: Top each muffin half with warm crab, then a poached egg. Spoon hollandaise over the top. Garnish with caviar and chopped chives. Serve immediately.
Notes
- Use fresh or pasteurized crab meat for best flavor.
- Keep hollandaise warm over a water bath if needed.
- Don’t overcrowd the pan when poaching eggs—cook in batches if necessary.
- Try brioche or sourdough toast as an alternative base.
- Use mild caviar or roe to complement—not overpower—the dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 2 halves
- Calories: 480
- Sugar: 2g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 330mg
