Crab and Avocado Eggs Benedict

Ingredients:

Hollandaise Sauce

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/4 cup hot water
• 1 cup unsalted butter (1/2 pound)
• Pinch of kosher salt

Benedict

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

Directions:

Hollandaise

1. Melt the butter over low heat in a small pan on the stove until melted, or in a microwave-safe bowl or measuring cup on high heat in the microwave for 30-45 seconds.
2. Add the yolks and lemon juice to the blender and blend on high for 15 seconds. Scrape down the sides and slowly add the water until incorporated.
3. Drizzle the hot butter into the egg yolk mixture, covering the hole of the lid with a kitchen towel to avoid splattering. Blend on high until thickened, about 30-60 seconds.
4. Taste for seasoning and add more lemon juice or salt to taste

Benedict

1. Keep hollandaise 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 slice of tomato, avocado slices, a poached egg and 1/4 cup of the crab. Top with hollandaise and sprinkle with smoked paprika, kosher salt and pepper. Serve warm.