Crab eggs Benedict

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This twist on the classic eggs Benedict recipe 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.

First published in 2015




Crab mix


Poached eggs and English muffins


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
Leave to simmer until the liquid has reduced by just over half. Strain through a fine sieve and set aside - discard the other ingredients
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
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
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 cling film and set aside in a warm place
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
Gently pour in the eggs, poaching until they are cooked to your taste. Remove with a slotted spoon and drain on kitchen paper
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
  • 2 English muffins
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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