Seafood Eggs Benedict Recipe

Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This one is for you seafood lovers and is a perfect way to celebrate Mother's Day this weekend.

Seafood Eggs Benedict Recipe
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  • 12 eggs
  • 1 to 2 tablespoons vinegar
  • 12 slices ciabatta bread
  • unsalted butter
  • 6 tablespoons cream cheese
  • 12 spears asparagus
  • 1/2 lemon
  • 1 1/2 cups jumbo lump crabmeat
  • 12 slices smoked salmon
  • 12 large shrimp
  • 12 sprigs dill
  • 1 recipe hollandaise sauce
  1. In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.
  2. Meanwhile, butter the ciabatta on both sides and place in a pan or a on a griddle to lightly toast.
  3. Top each piece the with a smear of cream cheese. Top each with 2 pieces of asparagus. Top the asparagus with a scoop of crabmeat and a piece of smoked salmon.  Place the poached egg on top.
  4. Top each egg with a shrimp and drizzle with the hollandaise. Season with the salt and pepper. Garnish with the dill and the lemon zest.
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