Prep time: 15 minutes
Total time: 40 minutes
for the eggs Benedict:
¼ cup|60 ml white vinegar
4 large eggs
2 English muffins, halved
6 tablespoons unsalted butter
8 ounces|225 grams picked crab meat
1 ½ teaspoons Old Bay seasoning
kosher salt and freshly ground black pepper, to taste
crispy garlic, to serve
for the hollandaise:
2 tablespoons fresh lemon juice
1 teaspoon Old Bay seasoning
¼ teaspoon kosher salt
3 large egg yolks
8 tablespoons unsalted butter, melted
1. Poach the eggs: Bring 8 cups water and the vinegar to a simmer over medium. Using a spoon, create a whirlpool in the saucepan. Drop an egg in and give the water another swirl. You can poach a few eggs at a time. Poach for 2 minutes and 30 seconds, then, using a slotted spoon, transfer the eggs to a bowl of ice water to stop them from cooking and to hold. Repeat cooking the remaining eggs. Refrigerate the eggs until ready to use.
2. Melt 2 tablespoons of the butter in a large skillet over medium. Add the English muffins and toast until golden, 3 to 4 minutes. Divide the muffins between two plates. Melt the remaining 4 tablespoons of butter in the skillet. Add the crab and Old bay and toss to combine. Squeeze in the juice of half a lemon and keep warm.
3. Meanwhile, make the hollandaise. Place the lemon juice, Old Bay, salt, and egg yolks in the bowl of a blender. Give them a whizz, then, with the motor running, slowly stream in the melted butter until emulsified and thick.
4. To serve, bring a medium saucepan of water to a low simmer. Carefully add the eggs and warm through for about 2 minutes. Meanwhile, top each of the muffins with some crab meat. Halve, pit, and slice the avocado and divide among the muffins. Season the avocados with salt and pepper.
5. Using a slotted spoon, transfer the eggs to the top of the avocado slices. Season the eggs with salt and drizzle each with hollandaise. Sprinkle with the crispy garlic and serve.
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