Crab and Avocado Eggs Benedict

Sweet crab and creamy avocado dress up the classic eggs benedict for a brunch recipe that adds a bit of decadence to every table.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Make the hollandaise and keep 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. 2To assemble, place two muffin halves on a plate and top each with a spoonful of hollandaise. Top with a few slices of tomato, avocado slices, a poached egg and 1/4 cup of the crab. Top with hollandaise and sprinkle with paprika, kosher salt and pepper. Serve warm.