Monday, April 16

Crab Salad with Poached Eggs

After having such a great time at Easter brunch last weekend, we decided that we shouldn't have to wait for the next special occasion to have another one. We were graced with some more gorgeous weather, so we took our food outside and ate in the sunshine. I made a very Californian breakfast, inspired by a Crab Eggs Benedict that we had one morning during our recent trip to San Diego. This is a lighter take, with a warm lemony crab salad on an English muffin topped with poached eggs. It's a great way to start your day, especially during these upcoming warm months.

English Muffins with Crab & Poached Eggs:
  • Heat 1/2 tbsp. butter and 1/2 tbsp. olive oil in a small skillet.
  • Add in 3 minced scallions, 1/2 minced jalapeno,* and 1 large minced cherry tomato and cook for 4-5 minutes, or until soft.
  • Add in zest of 1 lemon, 1 tsp. lemon juice, 1/3 lb. cooked crab meat,** and 1/2 tbsp. butter.
  • Stir until butter is melted and season with salt and pepper. Keep on low heat until ready to serve.
  • Meanwhile, bring a small pot of water to just below a boil and add in 1 tbsp. white vinegar.
  • Crack an egg into a small bowl and gently slide the egg into the water.
  • Cook for 2-3 minutes, or until the white has set, then remove to a towel-lined plate to drain.
  • Season with salt and pepper and repeat another 3 times.
  • To assemble, toast 2 English muffins and place face-side up on a plate.
  • Top each muffin half with some of the crab salad, then top each with a poached egg.
  • Sprinkle a few more minced scallions on top and enjoy.

Serves two
*Or more if you like it spicy. I took the ribs and seeds out.
**I used Pacific stone crab meat, but any type of cooked crab is fine here.