Seafood Eggs Benedict Recipe

Seafood Eggs Benedict Recipe

recipe image


  • 12 eggs
  • 1 to 2 tablespoons vinegar
  • 12 slices ciabatta bread, or 6 within the cut price of in half if they are giant
  • unsalted butter, for spreading
  • 6 tablespoons cream cheese
  • 12 spears asparagus, within the cut price of in half and steamed till fork comfortable
  • 1/2 lemon, zested
  • 1 1/2 cups jumbo lump crabmeat, picked and divided into 12 parts
  • 12 slices smoked salmon
  • 12 giant slight, cooked, completed peeled and deviened
  • sea salt and freshly ground gloomy pepper, to model
  • 12 sprigs dill, about 2- inches long
  • 1 recipe hollandaise sauce


  1. In a giant pot of boiling water add the vinegar. Flip the warmth all the system down to a low simmer. Crack the eggs separately, into a limited bowl and add them separately very gently into the simmering water. Cook for 3-5 minutes till the egg is entirely coagulated and the yolk appears to be like to be like somewhat opaque. Eradicate from the water.
  2. Meanwhile, butter the ciabatta on every facet and space in a pan or a on a griddle to evenly toast.
  3. Top every share the with a smear of cream cheese. Top every with 2 items of asparagus. Top the asparagus with a scoop of crabmeat and a share of smoked salmon.  Save the poached egg on top.
  4. Top every egg with a slight and drizzle with the hollandaise. Season with the salt and pepper. Garnish with the dill and the lemon zest.

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