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This Eggs Benedict with Crab and Bacon with Homemade Hollandaise Sauce is the ultimate brunch recipe. Bacon and Crab topped with homemade hollandaise, yes please! Enjoy this delicious breakfast recipe this weekend.
Eggs Benedict with Bacon and Crab with Homemade Hollandaise Sauce
Ok wow. If you are looking for the ultimate brunch recipe or the eggs benedict recipes of all eggs benedict recipes, this is it. We love making eggs benedict in our family. Usually we make it with Canadian Bacon and Hollandaise Sauce from the envelope on top of english muffins.
But when my husband and I were in Tulum Mexico I ordered Eggs Benedict and they served it with regular bacon and it was delicious. Now, I love bacon….on anything…but I have never thought to switch out our traditional Canadian Bacon for regular bacon. Of course, I had to make it that way at home.
And why not take it up one more level? I mean, why not? So, I decided to add in some crab and make homemade hollandaise sauce.
Now, this isn’t a 10 minute breakfast recipe, but it’s not hard either. And it’s 100% worth it. I mean, it’s Eggs Benedict with Crab and Bacon with Homemade Hollandaise Sauce…what else could you possibly need for breakfast or brunch?! You all know that I follow Weight Watchers, now eggs are actually great for you…but the rest of this recipe isn’t exactly WW, but we gotta spurge every now and again, right? I think so. Otherwise we feel like we are missing out on something…and if you don’t try this Eggs Benedict with Crab and Bacon you will be 😉 This eggs benedict recipe is actually perfect for Easter, Mother’s Day, Father’s Day, or actually any day you want to celebrate with an incredible breakfast.
This breakfast recipe adds a delicious spin on the traditional Eggs Benedict. With smoked paprika, crispy bacon, dinner rolls and crab your taste buds will be exploding with flavor. Grab your ingredients, a mimosa and let’s get started.
I am listing the full recipe and ingredients, and below that I am going to put the printable version.
Ingredients for Eggs Benedict with Bacon and Crab topped with homemade Hollandaise Sauce
Homemade Hollandaise Sauce Ingredients
½ cup heavy cream
4 large egg yolks (Separate the egg yolk and egg whites in two separate bowls. Discard the egg whites.)
2 tbsp lemon juice
1 pinch cayenne pepper (You can add more if you want to spice it up!)
½ cup salted butter (Melted butter mixes easier with the sauce)
Seasoning Salt (to taste)
Black Pepper (to taste)
Ingredients Eggs Benedict
8 large fresh eggs
1 tbsp white vinegar
4 rolls (Traditionally this recipe uses english muffins but I found the dinner rolls hold the sauce much better)
8 Slices of bacon (Can substitute for turkey bacon if desired)
Smoked paprika (This will be the garnish at the end of the dish. Sprinkling over top of the Hollandaise Sauce. I used a pretty heavy amount in the photos shown but you can add your desired flavor amount)
Chipotle hot sauce (This blends so well with the smoked paprika but you can use any type you want)
¾ cup crab meat (Can you use lump crab meat or imitation. Imitation crab meat is about half the price of regular crab meat from your local grocery store. Whichever you go for make sure to shred it into small pieces)
How to create Eggs Benedict homemade Hollandaise Sauce
- Preheat the oven to 350 degrees. This is going to be for the bacon slices.
- Take a deep saucepan and pour in about an inch or so of water. Set a glass bowl or stainless steel bowl over the saucepan so it fits nice and stug inside without touching the water. Bring that to a simmer.
- Once your water is simmering in the double boiler add in your egg yolks, cream, lemon juice and cayenne pepper to the bowl over the heated saucepan and whisk well. Whisking constantly, continue to cook the sauce on a low simmer until just thick enough to coat the back of a wooden or metal spoon. You do not want to overcook because the eggs will get hard and flaky.
- Reduce your heat down to very low and then slowly drizzle in the warm melted butter while whisking. Once all butter is whisked in, remove from heat and season with Seasoning Salt and Pepper to your preferred taste. Transfer to a dish, cover and keep warm.
How to Poached Eggs for Your Eggs Benedict
- In a large stock pot or skillet bring several inches of water along with the white vinegar to a rolling boil.
- Once water is boiling nicely, crack eggs gently into water one at a time. You should be able to fit about four eggs at a time. Remember, do not overcrowd so they can easily be removed.
- Watch carefully as the eggs only need to cook for about 3 to 4 minutes. The eggs whites should be set while the egg yolk is still very runny. Do not stir as this could break the yolk.
- Transfer to a plate with a paper towel on top to drain. Continue with the remaining four eggs.
How to heat your Bacon, Crab and Rolls
- Your oven should be preheated at this point. While your water is boiling for the poached eggs you can start cooking your bacon.
- Lightly grease a baking dish and lay bacon slices on it ensuring none are overlapping. Place the dish in the oven for about 15 minutes. Check frequently for desired crispiness. Cooking in the oven allows for an even cook and crisp on every piece.
- Once it is finished, remove from the oven and lay pieces of bacon on layers of paper towels. Gently dab each side to remove all the excess bacon grease. Set aside.
- Place rolls in the oven on a baking sheet for about 5 minutes. You just want to heat up the roll but not crisp it into toast. This will give you a nice bite when enjoying the sandwich.
- Crab only needs to be slightly heated so you can either add it to the microwave on 70% for 20 seconds or on the stove top for a few minutes.
How to Assemble Eggs Benedict with crab and homemade Hollandaise Sauce
- Place roll on your plate and open.
- Cut bacon in half so a piece is on each side of the roll.
- Top each roll with a poached egg and season with seasoning salt and pepper.
- Add chipotle hot sauce over eggs.
- Spoon on some of the shredded crab meat.
- Next pour the Hollandaise Sauce over the crab, close the sandwich, and pour more over the top.
- Sprinkle smoked paprika on the top of your eggs benedict.
- Finally, you can sit down with friends and family to ENJOY!
Now, here my Eggs Benedict with Crab and Bacon with Homemade Hollandaise Sauce, be sure to Print It and Pin It so that you can make it again and again.
Equipment
- Stove
- Oven
Ingredients
Homemade Hollandaise Sauce Ingredients
- ½ cup heavy cream
- 4 large egg yolks Separate the egg yolk and egg whites in two separate bowls. Discard the egg whites.
- 2 tbsp lemon juice
- 1 pinch cayenne pepper You can add more if you want to spice it up!
- ½ cup salted butter Melted butter mixes easier with the sauce
- Seasoning Salt to taste
- Black Pepper to taste
Ingredients Eggs Benedict
- 8 large fresh eggs
- 1 tbsp white vinegar
- 4 rolls Traditionally this recipe uses english muffins but the dinner rolls hold the sauce great
- 8 Slices of bacon Can substitute for turkey bacon or Canadian bacon if desired
- 1 tsp Smoked paprika This will be the garnish at the end of the dish. Sprinkling over top of the Hollandaise Sauce. I used a pretty heavy amount in the photos shown but you can add your desired flavor amount
- 1 tsp Chipotle hot sauce This blends so well with the smoked paprika but you can use any type you want
- ¾ cup crab meat Can you use lump crab meat or imitation. Imitation crab meat is about half the price of regular crab meat from your local grocery store. Whichever you go for make sure to shred it into small pieces
Instructions
Eggs Benedict homemade Hollandaise Sauce
- Preheat the oven to 350 degrees. This is going to be for the bacon slices.
- Take a deep saucepan and pour in about an inch or so of water. Set a glass bowl or stainless steel bowl over the saucepan so it fits nice and stug inside without touching the water. Bring that to a simmer.
- Once your water is simmering in the double boiler add in your egg yolks, cream, lemon juice and cayenne pepper to the bowl over the heated saucepan and whisk well. Whisking constantly, continue to cook the sauce on a low simmer until just thick enough to coat the back of a wooden or metal spoon. You do not want to overcook because the eggs will get hard and flaky.
- Reduce your heat down to very low and then slowly drizzle in the warm melted butter while whisking. Once all butter is whisked in, remove from heat and season with Seasoning Salt and Pepper to your preferred taste. Transfer to a dish, cover and keep warm.
How to Poach Eggs for Your Eggs Benedict
- In a large stock pot or skillet bring several inches of water along with the white vinegar to a rolling boil.
- Once water is boiling nicely, crack eggs gently into water one at a time. You should be able to fit about four eggs at a time. Remember, do not overcrowd so they can easily be removed.
- Watch carefully as the eggs only need to cook for about 3 to 4 minutes. The eggs whites should be set while the egg yolk is still very runny. Do not stir as this could break the yolk.
- Transfer to a plate with a paper towel on top to drain. Continue with the remaining four eggs.
How to bake bacon for the Eggs Benedict
- Your oven should be preheated at this point. While your water is boiling for the poached eggs you can start cooking your bacon.
- Lightly grease a baking dish and lay bacon slices on it ensuring none are overlapping. Place the dish in the oven for about 15 minutes. Check frequently for desired crispiness. Cooking in the oven allows for an even cook and crisp on every piece.
- Once it is finished, remove from the oven and lay pieces of bacon on layers of paper towels. Gently dab each side to remove all the excess bacon grease. Set aside.
Heating the rolls
- Place rolls in the oven on a baking sheet for about 5 minutes. You just want to heat up the roll but not crisp it into toast. This will give you a nice bite when enjoying the sandwich.
Heating the crab
- Crab only needs to be slightly heated so you can either add it to the microwave on 70% for 20 seconds or on the stove top for a few minutes.
How to Assemble Eggs Benedict with crab and homemade Hollandaise Sauce
- Place roll on your plate and split in half.
- Cut bacon in half so a piece is on each side of the roll.
- Top each roll with a poached egg and season with seasoning salt and pepper.
- Add chipotle hot sauce over eggs.
- Spoon on some of the shredded crab meat.
- Next pour the Hollandaise Sauce over the crab, close the sandwich, and pour more over the top.
- Sprinkle smoked paprika on the top of your eggs benedict.
- Enjoy!
I hope you enjoy my Eggs Benedict with Crab and Bacon with Homemade Hollandaise Sauce as much as we do!
Helpful tips for making Eggs Benedict with Bacon and Crab with homemade hollandaise sauce
If you need to reheat your hollandaise sauce place the bowl in the microwave on 50% heat only heating on 10 second intervals. You only want to heat through not cook.
Do not add salt into your boiling water for the poached eggs. This will make the eggs spread more.
Add a small microwave safe bowl of water into the microwave when cooking crab meat to lightly steam. This will help the crab not become dry.
To retrieve the egg yolk gently crack your egg over a bowl. While you hold each side of the shell in your hand, very carefully pass the egg yolk back and forth between halves while the egg white runs off into the bowl below. When egg white has been removed you can pour your egg yolk into a separate bowl. Do not mix prior to adding into the double boiler.
You can cook ham or turkey bacon in the oven on the same temp. Check periodically for desired browning.
Seasoning salt is my preferred choice because it adds a depth of flavor to the sauce and takes a lot of the bitterness which can be found from the lemon juice.
Have you ever added crab or bacon to your eggs benedict? What is one of your favorite brunch recipes?
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