Ingredients
Scale
- 8 oz. lump crabmeat, drained
- 1 tsp. Dijon mustard
- 1 tbsp. lemon juice
- 2 whole grain English muffins, split
- 1 avocado, peeled and cut into quarters
- 4 eggs
- 1 tbsp. white or cider vinegar
- Lemon wedge
- Hot sauce (optional)
- Hollandaise sauce (optional)
- Coarse sea salt and black pepper, as desired
Instructions
- Put crabmeat in a medium bowl; add mustard and lemon juice to crabmeat, mix until well combined. Set aside.
- Lightly toast English muffin halves. Mash one quarter of avocado on top of each toasted English muffin half, then sprinkle each with a dash of coarse sea salt. Top each muffin with crab mixture.
- In a clean skillet, bring 1-inch water and vinegar to a simmer over medium-high heat. Gently crack each egg into the simmering water. Let eggs simmer until egg whites are set but yolks are still slightly runny (about 3-4 minutes). Use a slotted spoon to drain the eggs. Then place a poached egg on top of each crab mixture.
- Squeeze a little lemon juice from wedge on top of each egg and sprinkle with a dash of salt and black pepper. Drizzle with hot sauce or prepared hollandaise sauce, if desired.
- Prep Time: 10
- Cook Time: 10
- Category: Crab
Keywords: Crab, Crab Recipes, Seafood Breakfast, Avocado-Crab Benny