Looking for a recipe that’s quick, delicious, and downright impressive for holiday brunch season? This Lump Crab Benedict has you covered!

Let’s Celebrate the Benedict

Brunch is our personal favorite meal. It’s a fun way to celebrate special occasions and a great excuse for serving pretty much anything you can think up — from baked goods to cocktails to savory treats, it’s all fair game between the hours of 10 a.m. and 2 p.m.!

The most flexible companion to brunch may be the Benedict. There’s just so much you can pair with a perfectly poached egg, and it’s easy to make as simple or as complex as you’d like.

For the Saltsy Lump Crab Benedict, we kept simplicity in mind. (Hey, the holidays are already crazy enough without having to conjure up one more all-day dish!)

For the creamy hollandaise sauce we took the ultra fast route by grabbing a packet at the grocery store. If you happen to have the ingredients on-hand — unsalted butter, egg yolks, lemon juice, and salt — then we love this easy blender hollandaise recipe, too!

The poached eggs are equally flexible. You can make them in a simmering pot with a dash of white vinegar, or in the oven, or with handy little poach pods. If you’re hosting a large group, you can even make them ahead of time! Check out this post on how to accomplish that.

Best of all? There are nearly limitless garnishes that can make this crab creation a sensation. Consider this recipe your baseline!

Whip Up a Quick Lump Crab Benedict

Ingredient list (we made a serving for two, but this recipe is easy to scale!):

1 English Muffin
2 large eggs
Fresh, cooked lump crab meat
1 hollandaise sauce packet
Tomato
Avocado
Salt and pepper
Garnish: we used fresh basil, see below for more inspiration!

Steps:

Prep for poaching by adding water to a saucepan, then setting it on your stove at medium-high heat to bring to a boil. (If you prefer to poach in the oven then preheat the oven at this time.)
While your water is starting to simmer, slice the avocado and tomato, then slice and toast your english muffins.
Prepare your hollandaise sauce in a small bowl according to the packet directions and warm on the stovetop or in the microwave.
By now, your water should be boiling or your oven preheated. Poach your eggs in your method of choice.
Assemble the Benedicts: Top each muffin slice with a dollop of warm hollandaise sauce then add tomato and avocado slices. To that, add a poached egg and then gently top with a heaping spoonful of the lump crab.
Smoother your Benedict generously with the hollandaise sauce and add salt and pepper to your liking, along with any garnishes.
Enjoy!