Print

Perfect Eggs Benedict with Dungeness Crab and Tarragon Hollandaise

eggs benedict dungeness crab - featured image
Print Recipe

A luxurious twist on classic Eggs Benedict featuring fresh Dungeness crab and a creamy, herb-infused tarragon hollandaise sauce. Perfect for an impressive yet easy brunch.

Ingredients

Scale
  • 4 large eggs, preferably free-range, room temperature
  • 2 English muffins, split and toasted
  • 6 oz fresh Dungeness crab meat, picked over for shells
  • 1 tablespoon white vinegar (for poaching eggs)
  • Salt and freshly ground black pepper, to taste
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • 2 teaspoons fresh tarragon, finely chopped
  • Pinch of cayenne pepper (optional)
  • Salt to taste

Instructions

  1. Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together 3 egg yolks and lemon juice until light and frothy. Place the bowl over (not touching) simmering water to create a double boiler. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and becomes creamy (about 5-7 minutes). Stir in chopped tarragon, cayenne pepper (if using), and salt to taste. Keep warm but do not overheat.
  2. Poach the Eggs: Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl or ramekin, then gently slide it into the water one at a time. Poach for 3-4 minutes for runny yolks or 5 minutes for slightly firmer yolks. Use a slotted spoon to remove the eggs and briefly drain on a paper towel. Season lightly with salt and pepper.
  3. Toast the English Muffins: While eggs poach, toast the English muffins until golden brown and crisp. Optionally, lightly butter them or use a skillet for richer flavor.
  4. Assemble the Benedict: Place toasted muffin halves on plates. Distribute the Dungeness crab evenly over each muffin half, fluffing gently with a fork. Top each with a poached egg, then generously spoon the warm tarragon hollandaise over everything.
  5. Serve Immediately: Garnish with fresh tarragon or cracked black pepper and serve hot.

Notes

Use room-temperature eggs and warm melted butter to help the hollandaise emulsify smoothly. Keep hollandaise warm but avoid overheating to prevent curdling. Swirl water gently before adding the first egg when poaching to keep whites compact. Toast English muffins well to avoid sogginess. For dairy-free hollandaise, substitute vegan butter or olive oil but expect texture changes. Leftovers should be stored separately and consumed within 2 days.

Nutrition

Keywords: Eggs Benedict, Dungeness Crab, Tarragon Hollandaise, Brunch, Seafood, Easy Brunch Recipe, Poached Eggs

Find it online: https://siennaspoon.com/perfect-eggs-benedict-with-dungeness-crab-and-tarragon-hollandaise-recipe-for-easy-brunch-bliss/