Breakfast menu ideas: Eggs Benedict, Spanner Crab & Wasabi

Spruce up your breakfast menu offering with this easy to follow spanner crab and wasabi eggs benedict recipe. With its rich flavours and thick sauces, it’s a dish that will keep your customer’s tastebuds bursting.

Ingredients

Serves:

250 mL Cornwells White Vinegar
4 each Mighty Soft English Muffins
50 mL Unsalted Butter (Melted)
8 each Eggs
250 g Spanner Crab Meat
15 g Wasabi
1 each Lemon (Juice)
10 g Nigella Seeds
1 each Pea Shoots (bunch)

Method

Step 1:

To make the hollandaise sauce, whisk 4 eggs yolks over a boiler. Then, add your lemon juice, sea salt, white pepper and wasabi. Continue to whisk the ingredients on the heat until it becomes thick. Take the pot off the heat, add your melted butter. Place to the side.

Whisking eggs over a boiler

Adding butter and wasabi to the beated eggs

Step 2:

For the poached eggs, combine 250ml of Cornwells White Vinegar with water and place on high heat and bring to a boil. Then, slowly and carefully crack the eggs in the pot. Make sure you do this action as close as possible to the water to ensure it is a success. The eggs will take between 2 to 3 minutes to cook.

Adding Cornwells Apple Cider Vinegar to the pot then the eggs

Step 3:

Coat the Mighty Soft English Muffins with butter and toast them lightly on each side until they are golden.

Coating the Wonder White English Muffins with butter

Step 4:

To plate, place the spanner crab on each muffin – make sure you serve a generous amount and then heat them up in the grill. Placed the poached eggs on top followed by the hollandaise sauce. Finish the dish off with a sprinkle of nigella seeds, a handful of pea shoots and some edible flowers for a touch of colour.

Adding crab and sauce to the muffin

Image of the final plated dish