Eggs Benedict with Bacon and Crab Cakes

Rachel Maria's Recipes

Would you believe that I had never tried eggs benedict, before I was in my thirties? I’m ashamed to admit that I misjudged its delightfulness. While the origin of “eggs benedict” is somewhat disputed, I can share how this dish became an annual tradition at The House on High Street.

Well, it actually began several years before we moved into The House on High Street. It was Christmas morning, and we had a bunch of leftover seafood from my mom’s traditional Italian seven fish dinner. Scott and I decided to add leftover crab cakes to our Christmas morning breakfast. I honestly can’t remember how we decided to combine the crab cake with the eggs benedict. I’m going back a good eight years, here. It could have been something we enjoyed at a restaurant, for brunch. Nevertheless, since we had the crab cakes on hand, it was the perfect addition, to an already extraordinary dish, for a Christmas morning breakfast. And, so it became Scott’s and my annual tradition.

Eggs benedict with bacon and crab cakes. Every Christmas morning.

This is not exactly a recipe as much as it is a description. Believe it or not, eggs benedict is very simple to make. There are also a dozen variations to accommodate the novice cook to the most skilled chef.

Scott and I have tried making this dish a half dozen different ways. Sometimes we’ll use a packet of prepared hollandaise powder (which only requires milk and water). Other times, we’ll whisk it from scratch. As far as making the perfect poached egg, I should warn you, this does take practice. A few tips include using a measuring cup and cracking the egg in the cup to make it an easier drop-in method. Also, using fresh eggs is a necessity, as the longer the egg sits the more potential the whites have to create a mushy mess. Last but not least, a drop of vinegar into your pot will help the egg coagulate, quickly. Worst case scenario, just fry the egg, over easy! I guarantee it only changes the fancy-factor.

So, here is how it’s done. My way. With a crab cake, of course. Leftover or purchased from the seafood counter.

Eggs Benedict with Bacon and Crab Cakes

Eggs Benedict with Bacon and Crab Cakes 

Rachel Maria's Recipes

Servings: 1

eggs benedict with bacon and crab cakes


  • English Muffin
  • 2 small prepared crab cakes
  • 2 poached eggs
  • 4 pieces of cooked bacon
  • 1/4 Cup of hollandaise sauce
  • Dash of paprika


  1. Cook bacon and bring a medium-sized pot of water, to a boil. Do this simultaneously as they should take about the same amount of time.
  2. Meanwhile: Make your hollandaise sauce, first. Follow this very simple recipe, but wait until the end, before adding in the melted butter and microwaving.
  3. Heat up your prepared crab cake. (You can broil or microwave for 30 seconds.)
  4. Reduce boiling water to a simmer, and set cooked bacon aside on a paper towel. (You want the water to relax.)
  5. Meanwhile, place english muffin in toaster, and cook your poached eggs.
  6. Assemble english muffin, 2 slices of bacon, cooked crab cake, poached egg, and drizzle over warm hollandaise sauce.
  7. Garnish with paprika and/or fresh dill.
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