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Perfect Crab Eggs Benedict on Brioche with Easy Lemon Hollandaise

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A luxurious yet approachable brunch recipe featuring fresh lump crab meat atop toasted brioche, poached eggs, and a simplified lemon hollandaise sauce. Perfect for impressing guests without the fuss.

Ingredients

Scale
  • Brioche bread, sliced thick
  • 6 oz fresh lump crab meat, drained if packed in water
  • 4 large eggs (for poaching)
  • 1 tbsp white vinegar (to help poach eggs)
  • 2 tbsp unsalted butter, melted (for toasting brioche)
  • 3 large egg yolks (for hollandaise)
  • 2 tbsp fresh lemon juice (about half a lemon)
  • 6 tbsp unsalted butter, melted and warm (for hollandaise)
  • Salt, to taste
  • Pinch of cayenne pepper or black pepper (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Brush both sides of brioche slices with melted butter and place on a baking sheet. Toast for 8-10 minutes, flipping halfway, until golden and lightly crisp. Set aside.
  2. In a small heatproof bowl, whisk together 3 egg yolks and 2 tablespoons lemon juice until slightly thickened. Place the bowl over a pot of gently simmering water (double boiler method). Slowly drizzle in the warm melted butter while whisking constantly until the sauce thickens and is smooth. Season with salt and a pinch of cayenne or pepper. Keep warm.
  3. Fill a medium saucepan with 3-4 inches of water, add 1 tablespoon white vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then carefully slide into the water one at a time. Cook 3-4 minutes for runny yolks. Use a slotted spoon to remove eggs and drain on a paper towel.
  4. In a small pan, gently warm the crab meat over low heat just until heated through, about 2 minutes. Avoid overcooking to keep it tender.
  5. Place toasted brioche on plates. Top each slice with warm crab meat, then a poached egg. Spoon generous amounts of lemon hollandaise over the top. Garnish with chopped fresh parsley or chives if desired.
  6. Serve immediately while warm and enjoy.

Notes

If hollandaise starts to separate, whisk in a teaspoon of warm water to bring it back together. Use gentle simmering water for poaching eggs to avoid broken whites. Warm crab gently to keep it tender. Toast brioche with butter for a golden crust that resists sogginess. Hollandaise can be made smoother with an immersion blender. For dairy-free hollandaise, substitute butter with ghee or mild oil and try coconut yogurt instead of egg yolks.

Nutrition

Keywords: crab eggs benedict, lemon hollandaise, brioche, brunch recipe, easy hollandaise, seafood brunch, poached eggs, crab meat

Find it online: https://cheerycrisp.com/perfect-crab-eggs-benedict-on-brioche-with-easy-lemon-hollandaise-recipe/