Eggs Oscar with King Crab

by Shawnda on October 28, 2012

in Asparagus,Breakfast,Eggs Benedict,Seafood

Eggs Oscar with King Crab

That looks (and sounds!) a lot fancier than it really is. It’s Eggs Benedict, dressed up with leftovers from the previous night’s Burgers Oscar.

“Oscar style” in this house involves asparagus, Bearnaise, and crab – king crab when I don’t have to sell a kidney to afford it. I don’t know what it is about Bearnaise sauce that makes you want to lick the entire pot clean but – wait, I do. It’s the whole stick of butter in the recipe.

Filet Oscar

We serve a few things Oscar style around here: steaks, crostini, and burgers. So adding it to Jason’s “desert island food” Eggs Benedict wasn’t so much a stretch. And it was equally unsurprising that it was plate-licking delicious.

Filet Oscar Crostini

Jason eats Eggs Benedict anyway he can get it: plain, with avocado and chipotle hollandaise sauce, and with king crab. But he completely disapproves of the figure-friendly “Eggs Spin-edict.”

Go figure.

Made of 50% leftovers, the super fancy breakfast comes together in no time. It’s also gone in no time. It’s very much worth the effort night before.

Eggs Oscar with King Crab

Eggs Benedict served Oscar style, with king crab, grilled asparagus, and Bearnaise sauce.

Ingredients

Instructions

  1. Top each English muffin half with an egg.
  2. If using leftover Bearnaise, heat in the microwave on 10-second bursts at 50% power, stirring/whisking in between until warmed.
  3. Warm the crab and asparagus spears and place on top of the egg and muffin.
  4. Divide the Bearnaise sauce between the two plates, spooning over top.
  5. Serve immediately.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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{ 5 comments… read them below or add one }

1 Joanne October 28, 2012 at 6:39 am

Oh bearnaise…it really is amazing stuff. It’s awe-inspiring the things that butter can do.

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2 Jess October 28, 2012 at 9:10 pm

Mmmmm, I love this combination! What a fun, indulgent brunch/breakfast! As much as I love eggs benedict, I’ve never made it myself – this may be the motivation I’ve been waiting for. ;)

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3 Kiran @ KiranTarun.com October 29, 2012 at 1:58 am

This spells “comfort food”, in my opinion ;)

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4 Loretta | A Finn In The Kitchen October 29, 2012 at 7:43 am

I made homemade bernaise once for a lasagna, and I almost didn’t want to use it. It was too good! This looks incredible!

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5 Lokness @ The Missing Lokness October 30, 2012 at 11:32 am

Tried king crab in Alaska this summer. It was sweet and delicious! Making this would bring back some good memories.

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