Crab and avocado eggs Benedict on sourdough recipe
For a delicious brunch recipe with a twist, try this indulgent dish combining perfectly poached eggs with sweet crab meat, lemony hollandaise, tangy goats’ cheese and creamy avocado.
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Ingredients
- 6 egg yolks
- 1 small lemon, finely zested
- 2 tbsp Dijon mustard
- 340 g unsalted butter, melted
- 1/2 tsp salt
- 1 pinch freshly ground black pepper
- 1 pinch paprika
- 4 slices sourdough bread
- 450 g picked crab meat, at room temperature
- 8 eggs
- 120 g goats’ cheese, sliced into quarters
- 2 ripe avocados, halved, stoned and sliced
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