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Crab Eggs Benedict, Lightened Up

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Would you believe I’ve NEVER had Eggs Benedict?

Sure, I’ve had a bite of someone else’s.  I’ve never ordered my own though.  At first it was because I was too picky.  Then it was because I was too health-conscious.

Monday night I was craving brinner (breakfast for dinner) but I needed to be responsible and eat some of the crab I  bought over the weekend before I goes bad.  I tweeted about my dilemma and the lovely Heather @ Girly Ever After (check out her blog – this fellow-Atlantan rocks and has PERFECT skin) saved the day by suggesting Eggs Benedict.

I actually had to make this again the next morning because I gobbled it down too fast to write down what I did or take any thing other than the following Instagram pic:

The sauce may sound a little ghetto when compared to the “real” thing.   I’m not going to tell you it’s as silky as the yolk-based variety.  However, this creamy, lightened up version put a big (guiltless) Cheshire Cat grin on my face.  (Not tomention it’s 1000x easier to make than  Hollandaise.)

A little cayenne heat and lemon tartness was especially good against the rich crab meat.  If you don’t have/like/eat crab, you could try it with ham, bacon, tempeh bacon, or even a veggie sausage patty.

This was also my first time poaching an egg.  I don’t know why I waited so long – it’s really easy!  A few people told me the trick is to add vinegar to the water to prevent breakage.

Another tip is to bring the water to a boil, but then lower it to a rolling boil before adding the egg.  It must work because I had no problems.

Not wanting to overshadow the rich flavors in this dish, I served it with a simple arugula, cilantro, and heirloom tomato salad dressed with lemon juice and black pepper.

Is there anything more fabulous than a runny egg yolk?  I think not.  #yolkporn

I’m really not sure why you’re still reading this instead of running sprinting to the kitchen make your own.

 

Lightened Up Crab Eggs Benedict

  • 1 egg
  • 1 T apple cider vinegar
  • 1 slice Ezekial bread (or carb of choice) 
  • 3 oz crab meat
  • 2 T Greek yogurt
  • 1 tsp nutritional yeast
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp dry mustard
  • Pinch of cayenne pepper
  • Fresh cilantro and cracked black pepper (to garnish)

Fill a small pot with 2 inches of water and vinegar.  Bring water to a boil and reduce heat to a rolling boil.  Crack the egg into a small dish and gently pour into pot.  Simmer for 2-3 mins (will vary depending on how runny you like your yolk).

Meanwhile, toast bread and heat crab meat.

Combine yogurt, dry mustard, nutritional yeast, lemon juice, and cayenne in a small bowl and briefly microwave (~10 secs) to warm.

Place toasted bread on plate with crab on top.  

Carefully remove egg from the water with a slotted spoon, letting excess water drain off.  Place on top of crab; spoon sauce over the top.  Garnish with cilantro and black pepper

Commence feast.

Serves 1, easily multiplied.

***

I can’t believe it now, but at one point I was so picky I wouldn’t eat eggs, yogurt, or anything green (unless it was drenched in ranch).

Have you ever poached an egg?

What is your favorite lightened up decadent recipe?  Or what would you like to see lightened up?

Comments

  1. I pretty much died when I saw this on instagram, so you know how stoked I am for this recipe! I’ve been craving snow crab legs for like a month, so this’ll probably be a great way to satisfy the need without shelling out big buckaroos at red lobster haha 😉

  2. I love eggs benedict but I never cook them myself and they’re always way too fatty at restaurants. I guess there’s a gazillion things you can use instead of Hollondaise sauce and the greek yogurt idea sounds really cool ^^

  9. The only time I’ve had eggs benedict? I was in Atlanta 🙂 And I’m an egg poaching master, even though I didn’t eat them for years–I would always make them for my parents when I visited. Weird, I know. They somehow think it’s a magical practice only I can do. But yeah, vinegar plus barely boiling water? Easy-peasy. Tried one for myself last weekend, but nope, I still like my yolks hard.

  10. THANK you for posting this! I never have had eggs benedict either, but only out of fear that they put a quart of butter in them. Gross. Now I’m going to have to try your version.

    Side note, Mark just tried an heirloom tomato and didn’t like it. I’m disowning him.

  12. I have never poached an egg, and like you before this recipe, I have no idea why. I suppose my kids really dictate how they are made maybe I could spring this recipe on them on the weekend to see what they think.

    Nothing like a good “ghetto” sauce to make the dish more sophisticated.

  15. Brinner is the best meal ever! I’ve never had eggs Benedict… I’ve never been anywhere fancy enough that serves it (them?). LOL! I guess I need to go to your place and have you serve me some… 😉

  16. Breakfast for dinner is on my table at least three nights a week. I. Love. It.

    Poached eggs are usually my goto prep for eggs, though I occasionally eat them scrabbled or sunny side up when I’m feeling lazy. A perfectly poached egg with some fresh whole what toast to dip in the yolk, however, simply cannot be beat. MMM.

    I am very intrigued by your hollandaise sauce, I think I am going to give it a try tonight! I don’t have any crab in the house, but I bet it will be delicious nonetheless! Thanks for the great dinner idea 🙂

    • Oh, thank you! I’ve never seen a crab omelet… I’m out of crab now but I’m totally making that next week.

  21. I’ve never poached an egg before but glad to know it’s fairly simple. I know the crab and the eggs is the star of this show, but I think your salad looks really good. The green and the reds…I really want it. And I love “Brinner” (had no idea it had an official name).

  23. I will have to make this for the bf when he returns again. Crab is his jam. And we oogle at the crab meat in Eataly often. Thanks!

    Also, sooo excited about your news. Competing in November!! Your dedication and hard work really paid off big.

  26. I’ve never tried eggs Benedict, but it’s on my bucket list! 😉 I’ve thought about making it myself, but I think I need the whole “ignorance is bliss” of ordering at a restaurant because as soon as I see what all is in hollandaise sauce, I immediately start reneging! Lol

    I had NO idea about the vinegar trick…OR turning the water down! I’ve only “tried” poaching an egg twice…the second time I actually had an edible egg, but it popped on me before I even made it to the plate! Now I’m all excited about trying it again this weekend! Yay for runny yolks! Haha…I’m a goober! 😉

    Hmm, favorite lightened up recipe…pesto! I’ve never actually had full fat pesto, but I like my cheese-less, nut-less version just the same!

Trackbacks

  1. […] for double the peanut duty and a bit of FROG jam!And perfectly poached eggs!When Laura posted her tried and true method for the poaching eggs, I couldn’t help but give it a try…It doesn’t get any […]

  2. […] of Vegas’ favorite brunch orders is Eggs Benedict.  Long ago I went on a lightened up Eggs Benedict kick.  It was the first time I’d poached an egg at home.  It was delicious, and I wanted to […]

  3. […] fond memory, I was also reminded of a recipe I made a couple years ago that blew my mind: Laura’s crab eggs benedict from way back in her recipe vault. Remembering its deliciousness, I decided I had to make […]

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