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.
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.
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.
- 1 English muffin, split and toasted
- 2 eggs, poached or fried
- 1/3 cup crab
- Tips from 6 grilled asparagus spears
- Leftover Bearnaise sauce (~1/4 cup)
- Black pepper
- Top each English muffin half with an egg.
- If using leftover Bearnaise, heat in the microwave on 10-second bursts at 50% power, stirring/whisking in between until warmed.
- Warm the crab and asparagus spears and place on top of the egg and muffin.
- Divide the Bearnaise sauce between the two plates, spooning over top.
- Serve immediately.
Yields: 2 servings
Estimated time: 10 minutes