A luxurious twist on the classic brunch favorite! Flaky, golden crab cakes replace the traditional Canadian bacon, topped with a perfectly poached egg and draped in a rich, tangy hollandaise sauce. An unforgettable meal for a special weekend morning.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
517cal
36gprotein
21gcarbs
31g
Ingredients
454 g lump crab meat (picked over for shells)
0.5 cup panko breadcrumbs
0.25 cup mayonnaise
5 pcs large eggs (1 for crab cakes, 4 for poaching)
1 tbsp dijon mustard
1 tsp worcestershire sauce
3 tbsp lemon juice (divided for crab cakes and hollandaise)
Crispy, golden-brown shredded potato patties, fried to perfection. A classic American diner-style breakfast side that's easy to make at home and pairs perfectly with eggs and bacon.
Start your day right with crispy hash browns and melt-in-mouth crab cake benedict. A soul-satisfying brunch!
This cajun_creole dish is perfect for brunch. With 808.87 calories and 40.58g of protein per serving, it's a nutritious choice for your meal plan.
fat
(divided)
0.25 tsp black pepper (freshly ground)
2 tbsp vegetable oil (for frying)
10 tbsp unsalted butter (2 tbsp for frying, 8 tbsp (1/2 cup) melted for hollandaise)
3 pcs large egg yolks (for hollandaise)
1 tbsp water (for hollandaise)
0.125 tsp cayenne pepper
2 tsp white vinegar (for poaching water)
2 pcs english muffins (split in half)
1 tbsp fresh chives (chopped, for garnish)
Instructions
1
Prepare the Crab Cakes
In a medium bowl, gently fold together the lump crab meat, panko breadcrumbs, mayonnaise, 1 large egg, dijon mustard, worcestershire sauce, 1 tbsp lemon juice, Old Bay seasoning, parsley, 0.5 tsp salt, and black pepper. Be careful not to break up the crab meat.
Form the mixture into 4 equal-sized patties, about 1-inch thick.
Place the formed patties on a plate, cover, and refrigerate for at least 20 minutes. This step is crucial to help them firm up and hold their shape during cooking.
2
Make the Hollandaise Sauce
Create a double boiler by placing a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water).
In the bowl, whisk the 3 egg yolks, 2 tbsp lemon juice, and 1 tbsp water until the mixture is pale and slightly thickened, about 2-3 minutes.
Reduce heat to low. Very slowly, drizzle in the 8 tbsp of melted butter in a thin stream while whisking constantly and vigorously. Continue until the sauce is thick, smooth, and has doubled in volume.
Remove from heat. Whisk in 0.25 tsp salt and the cayenne pepper. Cover and keep in a warm spot until ready to serve.
3
Cook the Crab Cakes and Poach the Eggs
While making the sauce, start poaching the eggs. Fill a separate saucepan with 3-4 inches of water, add the white vinegar, and bring to a bare simmer (small bubbles on the bottom, no rapid boiling).
Crack the 4 eggs into individual small bowls. Create a gentle vortex in the simmering water and carefully slide one egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and set on a paper towel.
Simultaneously, heat the vegetable oil and 2 tbsp of butter in a large non-stick skillet over medium-high heat.
Carefully place the chilled crab cakes in the skillet. Cook for 3-5 minutes per side, until they are golden brown and heated through. Transfer to a plate.
4
Assemble and Serve
Toast the 4 English muffin halves until golden brown.
Place one toasted muffin half on each of the four serving plates.
Top each muffin with a warm crab cake, followed by a poached egg.
Generously spoon the warm hollandaise sauce over each egg.
Garnish with freshly chopped chives and serve immediately for the best experience.
4
Serving size: 1 serving
291cal
5gprotein
41gcarbs
13gfat
Ingredients
900 g Russet Potatoes (About 2 lbs or 4 large potatoes)
2 tbsp Vegetable Oil (Or another high smoke point oil)
2 tbsp Unsalted Butter
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Grate and Rinse Potatoes
Peel the potatoes and grate them using the large holes of a box grater or a food processor with the shredding attachment.
Immediately transfer the grated potatoes to a large bowl of cold water. Swish them around to rinse off the excess starch, which helps prevent them from turning grey and makes them crispier. Drain thoroughly using a colander.
2
Squeeze Potatoes Dry
Place the drained potato shreds in the center of a clean kitchen towel, cheesecloth, or several layers of sturdy paper towels.
Gather the corners and twist tightly, squeezing out as much liquid as humanly possible. This is the most critical step for achieving crispy hash browns. The drier the potatoes, the crispier the result.
3
Season and Form Patties
Transfer the dry potato shreds to a clean, dry bowl.
Sprinkle with salt and pepper. Toss gently with your hands to combine. Do not overmix.
Divide the mixture into 8 equal portions and loosely form them into patties about 1/2-inch thick.
4
Fry the Hash Browns
Heat the oil and butter in a large non-stick or cast-iron skillet over medium to medium-high heat. The fat should be shimmering before you add the potatoes.
Carefully place 4 patties in the hot skillet, ensuring not to overcrowd the pan. Press down gently with a spatula to flatten them slightly.
Cook for 4-6 minutes, undisturbed, until the bottom is deeply golden brown and a crust has formed.
Flip the patties carefully and cook for another 4-6 minutes on the second side until golden, crispy, and cooked through.
Transfer the cooked hash browns to a wire rack to drain. You can keep them warm in a 200°F (95°C) oven while you cook the second batch.
5
Serve Hot
Repeat the frying process with the remaining 4 patties, adding more oil or butter to the pan if needed.
