EGGS BENEDICT WITH ASPARAGUS AND CRAB
Make and share this Eggs Benedict With Asparagus and Crab recipe from Food.com.
Provided by Sherri Leyendecker
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Steam asparagus till tender with 1 teaspoon of vinegar.
- Steam crab till fully cooked.
- Poach eggs with parsley.
- Heat muffinfs and cut in half. Place eggs on muffin halfs. Add cooked bacon, crab and aspargus and top with hollandaise sauce.
Nutrition Facts : Calories 546.3, Fat 47.1, SaturatedFat 19.8, Cholesterol 428.4, Sodium 603.6, Carbohydrate 14.4, Fiber 1.1, Sugar 1.6, Protein 16.9
QUICK ASPARAGUS BENEDICT
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a rack in the top third of the oven and preheat the oven to broil.
- Trim off about an inch from the bottom of the asparagus and peel about halfway up. Toss the asparagus with the olive oil on a baking sheet. Season with salt and pepper and broil until slightly blistered and tender, about 7 minutes, stirring occasionally. Remove from the oven and set aside.
- Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper in a small bowl and set aside.
- Fill a large straight-sided skillet with about 2 inches of water and bring it to a bare simmer over medium heat. Add the vinegar. Crack an egg into a cup and gently slip it into the water. Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
- To serve, divide the asparagus among 4 plates and sprinkle with the chopped dill. Top each serving with a poached egg, drizzle with a quarter of the sauce and garnish with a sprig of dill.
DIVINELY RICH EGGS BENEDICT WITH CRAB
Steps:
- Preheat the oven to 350 degrees F.
- Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm.
- Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm.
- Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.
- Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.
- Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
- To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate.
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
EGGS BENEDICT WITH ASPARAGUS AND BRIE
Steps:
- Preheat the oven to 350°F.
- Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
- Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
- Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
- Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.
HEALTHY EGGS BENEDICT WITH AVOCADO HOLLANDAISE
You'll be asking for lots more sauce when you get a taste of this buttery, avocado-based Hollandaise.
Provided by Dan Churchill
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- For the Cucumber Pickle:.
- Combine all the ingredients in a bowl and cool in the fridge for 20 minutes.
- For the Healthy Hollandaise:.
- Combine all the ingredients in a blender or a food processor and blitz until smooth, it will be a buttery tasty constancy complete with that avocado creaminess!
- For the Dish:.
- Bring a small pot of water to a boil on high heat and add the vinegar to stabilize the water before turning heat to medium. Crack in an egg and gently circle the water allowing the white to cover the yolk. Once achieved, repeat with remaining eggs.
- Toast the muffins, before topping with pickle, eggs and cover with hollandaise and sprinkle with salt and chives! Enjoy.
Nutrition Facts : Calories 753.7, Fat 57.6, SaturatedFat 10.1, Cholesterol 372, Sodium 517.1, Carbohydrate 41.9, Fiber 7.2, Sugar 8.5, Protein 21.1
CRAB-AND-AVOCADO EGGS BENEDICT
Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about 1 hour before poaching, if desired.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Whisk together lemon juice, Dijon, egg yolks, and 3 tablespoons water in a heatproof bowl. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside.
- Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins and spread avocado onto split sides; top with crab. Gently crack eggs into simmering water. Simmer until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; let drain 30 seconds, then place atop crab. Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minute. Remove from heat, stir in tarragon, and spoon evenly over eggs. Serve immediately.
SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT
This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 48m
Yield 2
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
- Place bread cubes into a large bowl, set aside.
- Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
- Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
- Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
- Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
- Stir in 1 egg, lemon juice, tarragon, and lemon zest.
- Mix in crabmeat, salt, black pepper, and cayenne pepper.
- Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
- Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.
Nutrition Facts : Calories 717.5 calories, Carbohydrate 43.2 g, Cholesterol 481.1 mg, Fat 48.7 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 23.3 g, Sodium 1300.8 mg, Sugar 5.4 g
CRAB CAKE EGGS BENEDICT WITH SAUTEED SPINACH RECIPE - (4/5)
Provided by á-10847
Number Of Ingredients 20
Steps:
- Prepare the crab cakes. Line a baking sheet with parchment paper. In a bowl, mix together the mayonnaise, green onions, yellow onion, carrot, ginger, sesame seeds and lemon juice. Pick over the crabmeat for shell shards and cartilage. Add to the mayonnaise mixture and mix gently until combined. Stir in about 1/2 cup panko, just enough to make the mixture hold its shape when formed into a cake. The exact amount depends on the moisture content of the crab. Season with salt and pepper, to taste Divide the mixture into 8 equal portions and shape each portion into a thick cake. Spread the remaining 1/2 cup panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to the prepared baking sheet. Refrigerate for at least 15 minutes or up to 1 hour. Make the hollandaise sauce While the crab cakes are sitting, make the hollandaise sauce. In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt, and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a little water to thin it. Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering water to keep warm until ready to use. Makes about 1 1/2 cups. Saute the Spinach In a large saucepan, melt the butter over medium heat. A handful at a time, add the spinach, cooking until the batch wilts before adding another handful. Cook all of the spinach until just wilted, about 1 minute. Drain the spinach in a sieve, pressing gently to remove some, but not all, excess liquid. Season the spinach with salt and pepper. Return to the saucepan and keep warm over very low heat. Cook the crab cakes Line another rimmed baking sheet with paper towels. In a large frying pan, heat the oil over medium heat until it shimmers. Add the crab cakes and cook until the undersides are golden brown, 2 to 3 minutes. Flip the cakes and cook until the other sides are golden brown, 2 to 3 more minutes. Using a slotted spatula, transfer to the paper towels to drain briefly. Poach the eggs In a wide saucepan, combine 8 cups water and the vinegar and bring to a boil over high heat. Reduce the heat to medium-low to keep the water at a simmer. Fill a bowl halfway with hot tap water and place it near the stove. Crack an egg into a small bowl. Slip the egg from the bowl into the simmering water. Using a large metal spoon, quickly spoon the egg white back toward the center of the egg to help the egg set in an oval shape. Simmer gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes. Using a large slotted spoon, lift the egg out of the simmering water. Trim off any floppy bits of white and carefully transfer the egg to the bowl of hot water. Repeat to poach the remaining eggs. To serve, place 1 or 2 crab cakes on each plate. Using tongs, top each cake with a mound of spinach. One at a time, using a slotted spoon, remove the poached eggs from the water, resting the bottom of the spoon briefly on a clean kitchen towel to blot excess moisture, and perch an egg on each cake. Spoon 1 to 2 tablespoons of hollandaise over each egg. Serve at once, passing the remaining sauce on the side. Serves 4-8.
EGGS BENEDICT CASSEROLE
Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.
Provided by alycimo
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h10m
Yield 10
Number Of Ingredients 12
Steps:
- Spray 9x13-inch baking dish with cooking spray.
- Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
- Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle casserole with paprika; cover with aluminum foil.
- Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
- Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g
ASPARAGUS EGGS BENEDICT
Steps:
- Place asparagus in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Set aside., Prepare hollandaise sauce according to package directions. Meanwhile, in a large skillet, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water. , Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water., To assemble, place 4 pieces of asparagus on each muffin half; top with a poached egg; sprinkle with cheese. Top each with about 3 tablespoons hollandaise sauce; garnish with paprika. Serve immediately.
Nutrition Facts : Calories 303 calories, Fat 18g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 503mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
CRAB EGGS BENEDICT RECIPE - (4.4/5)
Provided by á-25089
Number Of Ingredients 13
Steps:
- Combine buttermilk, canola mayonnaise, grated lemon rind, lemon juice, Dijon mustard, and black pepper in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm. Add water to a large skillet, filling 2/3 full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin cut-sides-up on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with freshly ground pepper to taste. Garnish with chives and tarragon to taste.
ASPARAGUS CRAB QUICHE
I almost always serve this quiche when I have company for lunch because it makes such a pretty presentation, but it's not hard to make. It gets rave reviews from family and friends-almost everyone who tastes it asks for the recipe.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 397 calories, Fat 24g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
SCRAMBLED EGGS WITH CRAB AND ASPARAGUS TIPS
_**Editor's note:** The recipe below is excerpted from_ [Eggs](http://www.ecookbooks.com/products.html?affiliateID=16283&item=08244) by Michel Roux. _To read more about the book, [click here](/features/news/dailydish/041406)._ For optimum flavor, use the meat from a freshly cooked live crab.
Provided by Michel Roux
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Peel the asparagus stalks thinly with a vegetable peeler and cut off the tips leaving about 1 1/2-inch (4-cm) stalk attached to them. Cook in boiling salted water for 2 to 3 minutes; the asparagus should be firm but not crunchy. Refresh in cold water and keep at room temperature.
- Melt the butter in a heavy pan, add the beaten eggs, and scramble (click here for instuctions). Add the cream at the end of cooking and season with salt and pepper.
- Steam the crabmeat or shelled claws for 2 to 3 minutes to heat them, then add the asparagus and steam for another minute, until just hot.
- Divide the scrambled eggs between 4 plates. Place 2 crab claws or a pile of crabmeat in the center, arrange the asparagus tips around the crab, scatter with the chives, and serve at once.
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CRAB EGGS BENEDICT RECIPE | MYRECIPES
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4/5 (5)Total Time 21 minsServings 4Calories 503 per serving
- Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm.
- Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.
EGGS BENEDICT WITH CRAB AND ASPARAGUS | COOKING ON …
From highlandsranchfoodie.com
5/5 (1)Total Time 16 minsCategory Breakfast RecipesCalories 584 per serving
- Steam crab leg and asparagus. Or saute asparagus in butter in fry pan. Set both aside to keep warm.
- In a saucepan filled 3/4 of the way with water, add 1 tablespoon vinegar. Bring the water to a simmer. Crack two eggs into two separate small bowls. With a whisk swirl the water. Carefully lower one of the eggs into the water. Let it simmer for 3 - 4 minutes. Remove from water with slotted spoon. Cook the 2nd egg.
- To build. Distribute asparagus evenly over each toasted English Muffin. Add crumbled crab meat. Top each with a poached egg and plenty of Hollandaise Sauce.
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #eggs-dairy #seafood #vegetables #american #steam #crab #dietary #one-dish-meal #comfort-food #shellfish #asparagus #brunch #taste-mood #technique
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