Eggs Benedict with Sous Vide Crab

Eggs Benedict is a breakfast favorite all over the world. The soft muffin combined with creamy, yet zesty hollandaise sauce and a perfectly poached egg is ideal for breakfast lovers everywhere. If you want to make it really special, you can use crab meat in the place of ham or smoked salmon. 

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:30

Recipe Time: 00:45

Temperature : 154.4F / 68C

Ingredients

• 2 blue swimmer crabs (or similar)
• 2 English muffins, toasted
• 4 large eggs, cracked into small containers
• Dash of white wine vinegar (for poaching the eggs)
• 2 tbs (30 ml) butter
• ¼ cup (59 ml) whole milk
• ¼ cup (59 ml) mayonnaise
• 1 tsp (5 ml) Dijon mustard
• Black pepper to taste
• 1 tbs (15 ml) butter

Directions

1. Preheat Anova Sous Vide Precision Cooker to 154F (68C).
2. Boil a large pot of water and boil the crabs for 60 seconds.
3. Chop the legs and pincers off the crabs and seal in bags (chopping the extremities off helps get a seal/vacuum around the crabs for cooking sous vide).
4. Put the bags in the water bath and set the timer on your Anova to 45 mins.
5. When finished cooking sous vide, plunge the bags of crab into an ice bath.

Finishing Steps

1. Take all of the meat out of the crab and set aside.
2. Make the hollandaise sauce by combining the first four ingredients in a saucepan, stirring with a whisk over low heat, then adding the butter and continuing to stir until melted – then keep warm until serving.
3. Poach eggs by filling a pot to 2/3 full, adding a dash of white wine vinegar, bringing to boil and then simmering. Create a whirlpool in the water with a spoon, carefully tip the eggs out of the containers, and poach for 3 minutes of until preferred doneness – then remove with a slotted spoon and allow water to drain out of the bottom.
4. While the eggs are poaching, toast the muffins and then spread butter over them.
5. Put the crab meat on the muffins, then the eggs on top, then spoon the hollandaise over the top of the eggs and serve.