This twist on the classic eggs Benedict includes both white and brown crab meat and is a favourite at Marcus Wareing's Gilbert Scott restaurant in St Pancras. Marcus suggests using Dorset crab for this brunch dish, a variety known for its sweet and delicate meat

Method
1.
Begin the dish by making a reduction for the hollandaise. Place all of the hollandaise ingredients, except the egg yolks and butter, in a small pan and bring to the boil
2.
Leave to simmer until the liquid has reduced by just over half. Strain through a fine sieve and set aside - discard the other ingredients
3.
Whisk the brown crab meat into the mayonnaise until smooth, then add the white crab meat, a touch of lemon juice, and salt and pepper to taste. Mix well, check the seasoning and set aside until needed
4.
Place the egg yolks for the hollandaise in a heatproof bowl and set over a pan of gently simmering water. Whisk the yolks until soft and fluffy and, while still whisking, slowly pour the melted butter into the yolks
5.
When the mix has thickened, add a little of the reserved reduction to taste and check the seasoning. Remove the bowl from the pan of water, cover with clingfilm and set aside in a warm place
6.
To poach the eggs, bring a medium saucepan of water to the boil with a pinch of salt and a dash of white wine vinegar. Crack each egg into a teacup and swirl the water round in the pan using a whisk
7.
Gently pour in the eggs, poaching until they are cooked to your taste. Remove with a slotted spoon and drain on kitchen paper
VideoVideo: Poach an egg
8.
Meanwhile, toast the English muffins until golden. Place the muffins onto plates and divide the crab mix between them. Top with the poached eggs, then spoon the hollandaise. Serve immediately
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Ingredients

Crab mix

Hollandaise

Poached eggs and English muffins

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Enjoy a supreme brunch by knocking up Marcus Wareing's crab Benedict recipe, which includes both types of crab meat and poached egg

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