Eggs Benedict With Asparagus And Crab Recipes

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ASPARAGUS EGGS BENEDICT



Asparagus Eggs Benedict image

This is a favorite springtime Sunday brunch item at our house. If I'm not in a time crunch, I will make a hollandaise sauce from scratch. -Mark Morgan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

12 fresh asparagus spears, trimmed and cut in half
1 envelope hollandaise sauce mix
6 large eggs
3 English muffins, split and toasted
1/2 cup shredded Swiss cheese
Paprika

Steps:

  • Place asparagus in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Set aside., Prepare hollandaise sauce according to package directions. Meanwhile, in a large skillet, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water. , Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water., To assemble, place 4 pieces of asparagus on each muffin half; top with a poached egg; sprinkle with cheese. Top each with about 3 tablespoons hollandaise sauce; garnish with paprika. Serve immediately.

Nutrition Facts : Calories 303 calories, Fat 18g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 503mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

QUICK ASPARAGUS BENEDICT



Quick Asparagus Benedict image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 bunches thick asparagus (about 1 1/2 pounds)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/3 cup grated Parmesan
2 tablespoons lemon juice
1 tablespoon white vinegar
4 large eggs, at room temperature
1 tablespoon chopped fresh dill, plus a few sprigs for garnish

Steps:

  • Place a rack in the top third of the oven and preheat the oven to broil.
  • Trim off about an inch from the bottom of the asparagus and peel about halfway up. Toss the asparagus with the olive oil on a baking sheet. Season with salt and pepper and broil until slightly blistered and tender, about 7 minutes, stirring occasionally. Remove from the oven and set aside.
  • Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper in a small bowl and set aside.
  • Fill a large straight-sided skillet with about 2 inches of water and bring it to a bare simmer over medium heat. Add the vinegar. Crack an egg into a cup and gently slip it into the water. Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
  • To serve, divide the asparagus among 4 plates and sprinkle with the chopped dill. Top each serving with a poached egg, drizzle with a quarter of the sauce and garnish with a sprig of dill.

DIVINELY RICH EGGS BENEDICT WITH CRAB



Divinely Rich Eggs Benedict with Crab image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

16 slices thick-cut bacon
One .9-ounce package hollandaise sauce mix
1/2 cup bottled clam juice
1/2 cup milk
1/4 cup (1 stick) plus 2 tablespoons unsalted butter
One 4-ounce container prepared refrigerated hollandaise sauce
1/2 cup store-bought pesto
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
4 croissants
1 cup lump crabmeat
8 large eggs
1 tablespoon white vinegar
8 teaspoons finely chopped black olives

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm.
  • Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm.
  • Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.
  • Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.
  • Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
  • To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate.

CRAB-AND-AVOCADO EGGS BENEDICT



Crab-and-Avocado Eggs Benedict image

Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about 1 hour before poaching, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 10

3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 large egg yolks, plus 4 whole eggs
6 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1 tablespoon white vinegar
1 avocado, halved, pitted, and peeled
2 English muffins, split
8 ounces jumbo lump crabmeat
1 teaspoon minced fresh tarragon

Steps:

  • Whisk together lemon juice, Dijon, egg yolks, and 3 tablespoons water in a heatproof bowl. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside.
  • Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins and spread avocado onto split sides; top with crab. Gently crack eggs into simmering water. Simmer until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; let drain 30 seconds, then place atop crab. Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minute. Remove from heat, stir in tarragon, and spoon evenly over eggs. Serve immediately.

EGGS BENEDICT WITH ASPARAGUS AND BRIE



Eggs Benedict with Asparagus and Brie image

Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.

Provided by Dennis Prescott

Categories     HarperCollins     Brunch     Breakfast     Egg     Asparagus     Spring     Brie     Cheese

Yield 4 servings

Number Of Ingredients 9

24 medium- thick asparagus spears
2 teaspoons fresh lemon juice
Salt
8 large farm-fresh eggs
Splash of white wine vinegar
4 English muffins, split and toasted
4 1/2 ounces Brie cheese, cut into thin strips
Hollandaise Sauce
Freshly cracked black pepper

Steps:

  • Preheat the oven to 350°F.
  • Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
  • Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
  • Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
  • Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.

CRAB BRUNCH CASSEROLE



Crab Brunch Casserole image

A delicious casserole - elegant enough for a Sunday brunch!

Provided by DOREENB

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 8

Number Of Ingredients 9

2 eggs, beaten
2 cups milk
2 cups seasoned croutons
8 ounces shredded Cheddar cheese
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 pound fresh crabmeat
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  • In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
  • Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 10.7 g, Cholesterol 118.1 mg, Fat 15.1 g, Fiber 0.6 g, Protein 22.9 g, SaturatedFat 8.3 g, Sodium 606.9 mg, Sugar 3.7 g

MUSHROOM & ASPARAGUS EGGS BENEDICT



Mushroom & Asparagus Eggs Benedict image

This recipe is easy to make, but it looks like you cooked for hours. I like to serve it with broiled grapefruit topped with brown sugar and ginger for breakfast, and a mixed green-tomato salad tossed with balsamic vinaigrette for brunch or dinner. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 4 servings.

Number Of Ingredients 16

12 fresh asparagus spears
3 teaspoons olive oil, divided
1 shallot, finely chopped
2 tablespoons butter, divided
2-2/3 cups sliced baby portobello mushrooms
2-1/2 cups sliced fresh shiitake mushrooms
1 garlic clove, minced
1/4 cup sherry
1/2 cup heavy whipping cream
1/2 teaspoon salt
1 tablespoon minced fresh basil
1 tablespoon white vinegar
4 eggs
4 slices French bread (3/4 inch thick), toasted
1/4 teaspoon pepper
2 teaspoons balsamic vinegar

Steps:

  • Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm., Saute shallot in remaining oil and 1 tablespoon butter in the same skillet until tender. Add mushrooms and garlic; cook 4 minutes longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream and salt. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. Stir in basil., Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of the water., Spread remaining butter over toast slices. Top each with asparagus, a poached egg and mushroom mixture. Sprinkle with pepper and drizzle with balsamic vinegar. Serve immediately.

Nutrition Facts : Calories 340 calories, Fat 25g fat (12g saturated fat), Cholesterol 267mg cholesterol, Sodium 533mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

SCRAMBLED EGGS WITH CRAB AND ASPARAGUS TIPS



Scrambled Eggs with Crab and Asparagus Tips image

_**Editor's note:** The recipe below is excerpted from_ [Eggs](http://www.ecookbooks.com/products.html?affiliateID=16283&item=08244) by Michel Roux. _To read more about the book, [click here](/features/news/dailydish/041406)._ For optimum flavor, use the meat from a freshly cooked live crab.

Provided by Michel Roux

Yield Makes 4 servings

Number Of Ingredients 7

36 small asparagus spears
salt and freshly ground pepper
6 1/2 tbsp (80g) butter
8 eggs, beaten
2 tbsp light or heavy cream
8 cooked shelled crab claws, or 5 1/2 oz (160g) cooked white crab meat
1 tsp (5g) chives, cut into short lengths

Steps:

  • Peel the asparagus stalks thinly with a vegetable peeler and cut off the tips leaving about 1 1/2-inch (4-cm) stalk attached to them. Cook in boiling salted water for 2 to 3 minutes; the asparagus should be firm but not crunchy. Refresh in cold water and keep at room temperature.
  • Melt the butter in a heavy pan, add the beaten eggs, and scramble (click here for instuctions). Add the cream at the end of cooking and season with salt and pepper.
  • Steam the crabmeat or shelled claws for 2 to 3 minutes to heat them, then add the asparagus and steam for another minute, until just hot.
  • Divide the scrambled eggs between 4 plates. Place 2 crab claws or a pile of crabmeat in the center, arrange the asparagus tips around the crab, scatter with the chives, and serve at once.

ASPARAGUS CRAB AU GRATIN



Asparagus Crab Au Gratin image

Make and share this Asparagus Crab Au Gratin recipe from Food.com.

Provided by bmcnichol

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
1/2 cup shredded cheddar cheese
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft breadcrumbs

Steps:

  • Place asparagus in a greased 1-qt. baking dish.
  • Top with crab and cheese and set aside.
  • In a saucepan, melt 2 tablespoons butter.
  • Stir in flour until smooth.
  • Whisk in milk, mustard, salt and pepper.
  • Bring to a boil over medium heat.
  • Cook and stir for 2 minutes or until thickened.
  • Remove from the heat and stir in lemon juice.
  • Pour over asparagus.
  • Melt remaining butter and toss with bread crumbs.
  • Sprinkle over top.
  • Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17

SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT



Savory Bacon and Crab Bread Pudding Eggs Benedict image

This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 48m

Yield 2

Number Of Ingredients 19

1 tablespoon butter
3 cups dry bread cubes
1 teaspoon vegetable oil
1 strip bacon, chopped
¼ cup minced onion
¼ cup minced red bell pepper
⅓ cup chicken broth, or more as needed
⅓ cup heavy cream
1 large egg
½ lemon, juiced
1 tablespoon chopped fresh tarragon
1 teaspoon fresh lemon zest
4 ounces fresh lump crabmeat
salt and fresh ground pepper to taste
1 pinch cayenne pepper, or to taste
½ tablespoon distilled white vinegar
2 eggs
¼ cup hollandaise sauce
1 pinch cayenne pepper, for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
  • Place bread cubes into a large bowl, set aside.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
  • Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
  • Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
  • Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
  • Stir in 1 egg, lemon juice, tarragon, and lemon zest.
  • Mix in crabmeat, salt, black pepper, and cayenne pepper.
  • Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
  • Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Nutrition Facts : Calories 717.5 calories, Carbohydrate 43.2 g, Cholesterol 481.1 mg, Fat 48.7 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 23.3 g, Sodium 1300.8 mg, Sugar 5.4 g

EGGS OSCAR



Eggs Oscar image

I love this. The first time I had this was at a pub in Kentvile NS and I was hooked on all things OSCAR. I don't know where the term Oscar came from but it always includes crab meat, asparagus and bearnaise sauce.

Provided by Michelle Dominic

Categories     Breakfast

Time 40m

Yield 2 each, 4 serving(s)

Number Of Ingredients 5

1 -1 1/2 cup bearnaise sauce, try Bearnaise Sauce
4 English muffins, split and toasted
16 asparagus, blanched 5-7 minutes
8 eggs, poached
8 ounces crabmeat

Steps:

  • On each half English muffin put 2 asparagus followed by poached egg,1 oz crab meat and then Bearnaise sauce.
  • Broil from 30 seconds or until sauce browns.
  • Great with homemade hash browns.

Nutrition Facts : Calories 376.8, Fat 11.8, SaturatedFat 3.7, Cholesterol 446.8, Sodium 889.6, Carbohydrate 35.8, Fiber 6.8, Sugar 5.9, Protein 33.8

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From yummly.com


ASPARAGUS EGGS BENEDICT RECIPE WITH QUICK HOLLANDAISE SAUCE
Instructions. Snap the top 5" - 6" of the asparagus spears off (you can use the bottom parts in another recipe like my creamy asparagus soup) In a shallow saucepan, bring 3/4 cup water to a simmer. Add the asparagus and cover. Let steam for 3 minutes. Transfer the asparagus to a bowl of ice water and set aside.
From momsneedtoknow.com


VEGAN EGGS BENEDICT WITH ASPARAGUS - DELISH KNOWLEDGE
2019-05-06 Make the asparagus. Heat the olive oil in a large skillet over medium-high heat and add in the minced garlic. Quickly stir for 10 seconds to break down (taking care not to burn), then add in the asparagus and a pinch of salt and pepper. Stir the asparagus frequently for 2-3 minutes until just tender. Remove from heat.
From delishknowledge.com


EGGS BENEDICT RECIPE - NATASHASKITCHEN.COM
2022-04-26 Toast until golden brown. Turn off the heat and leave muffins in the pan to keep warm. Poach Eggs: Once water is barely simmering, poach 4 eggs according to our easy poached eggs recipe . Assemble: Place English muffin halves on serving plates, cut side up, and top with your meat. Place the egg over the meat.
From natashaskitchen.com


SCRAMBLED EGGS AND ASPARAGUS - LIDIA
In a large nonstick skillet, sauté the asparagus spears in olive oil, sprinkling them lightly with salt. Cover the pan and cook over medium heat, stirring occasionally, until asparagus is tender but still firm, about 5 minutes. Beat the eggs lightly in a bowl with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly ...
From lidiasitaly.com


CRABCAKE EGGS BENEDICT RECIPE | MYRECIPES
In a medium bowl, whisk together mayonnaise, egg yolk, mustard, salt, and black pepper. Stir in 1/3 cup panko, the crab, and cream mixture. Step 3. Put about 2 cups panko on a large plate. Form crab mixture into scant 1/2- or 1/3-cup patties (for 6 or 8 crabcakes, respectively).
From myrecipes.com


EGGS BENEDICT WITH ASPARAGUS | CANADIAN LIVING
2009-07-07 Method. In large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water; drain and pat dry. Hollandaise Sauce: Remove 2 tbsp (25 mL) of the butter; cut into cubes and refrigerate. In saucepan, melt remaining butter over medium heat; skim off foam.
From canadianliving.com


EASY ASPARAGUS & CRAB CRUSTLESS SKILLET QUICHE - SAFEWAY
Method. Heat oil and butter in 10-in. (25 cm) oven-safe non-stick skillet set over medium-high heat. Add red pepper and asparagus and cook for 1 to 2 min. or until tender-crisp. Meanwhile, whisk eggs with 1/4 cup (60 mL) water and salt then stir in cheese, crab and green onions. Add egg mixture to skillet, reduce heat to medium then cover and ...
From safeway.ca


RECIPE: WILD B.C. SPOT PRAWN AND ASPARAGUS EGGS BENEDICT ...
2021-05-01 Poaching spot prawns. In a medium size pot, bring 5 litres of water to a boil. Gently place the prawns in the water, stir for 30 seconds and remove immediately, place the prawns in …
From globalnews.ca


EGGS BENEDICT WITH BACON WRAPPED ASPARAGUS - SUPERVALU
Place the asparagus in the boiling salted water, and blanch for 3-5 minutes until just-tender but still bright green. Remove from the water, and toss lightly in fresh butter. Warp the asparagus with the streaky bacon, then over medium heat in a sauté pan, sauté the asparagus for 2 minutes shaking the pan. In the second pan, allow the water to ...
From supervalu.ie


RECIPE: EGGS BENEDICT WITH ASPARAGUS
• Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes ...
From ww2.kqed.org


LOUISIANA CRABCAKES BENEDICT RECIPE | JAMES BEARD FOUNDATION
Make the crabcakes: in a bowl, whisk together 1⁄4 cup mustard, bell peppers, cream, lemon juice, yolks, shallot, and jalapeño. Fold in the crabmeat gently but thoroughly, followed by the bread crumbs. Season with salt and pepper. Cover and refrigerate for 30 minutes before forming into cakes. Divide into 8 portions.
From jamesbeard.org


ROASTED ASPARAGUS EGGS BENEDICT: A DELICIOUS PALEO RECIPE
Let cook about 10 minutes. After 10 minutes, remove dish from oven, stir asparagus around to coat with fat, then return to oven. 3. On the stovetop, bring 2-3 inches of water to a boil in a deep pan. 4. While you wait for the boil, begin preparing ingredients for the Hollandaise sauce: separate 4 eggs, collecting yolks in a bowl.
From drstevenlin.com


SCRAMBLED EGGS WITH ASPARAGUS AND CRAB | SAVEUR
2016-02-17 Bring a pot of lightly salted water to a boil, add the asparagus, and cook until tender, about 3 minutes. Drain and cut into 2-inch pieces. In a 10-inch skillet, melt butter over medium-low heat ...
From saveur.com


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