Elevate Your Brunch Game with Crab and Biscuits
A Delicious Twist on Eggs Benedict
Imagine a decadent brunch dish that’s both elegant and easy to prepare. Look no further! This recipe combines the richness of lump crabmeat, the fluffiness of homemade biscuits, and the creaminess of blender hollandaise sauce, all topped with a perfectly poached egg.
The Star of the Show: Buttery Biscuits
These biscuits are the perfect base for our brunch masterpiece. With a hint of lemon zest and chives, they’re buttery, flaky, and utterly delicious. The best part? No biscuit cutter required! Simply pat the dough into rounds and bake until golden brown.
Hollandaise Sauce Made Easy
Forget the hassle of traditional hollandaise sauce. Our blender version is quick, easy, and just as rich and creamy. Simply blend egg yolks, lemon juice, and melted butter, then season with salt and pepper.
Poached Eggs to Perfection
Poaching eggs can be intimidating, but our method makes it a breeze. Simply simmer water, add vinegar, and gently slide in your eggs. Cook until the whites are set, then lift out with a slotted spoon.
Assembling the Masterpiece
To assemble, place a biscuit half on each plate, top with warmed crabmeat, a poached egg, and a dollop of hollandaise sauce. Finish with a sprinkle of chives and serve immediately.
Recipe Details
Yields: 3 to 6 servings
Difficulty: Easy
Total Time: 1 hour 10 minutes
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine salt
- 1/2 teaspoon baking soda
- 8 tablespoons cold unsalted butter
- 1 cup cold whole milk
- 1/4 cup finely chopped chives
- 2 teaspoons finely grated lemon zest
For the hollandaise sauce:
- 2 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 8 tablespoons unsalted butter
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
For the poached eggs:
- 8 cups water
- 4 teaspoons distilled white vinegar
- 6 large eggs
To assemble:
- 12 ounces lump crabmeat
- Finely chopped chives
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