Divinely Rich Eggs Benedict with Crab

Total: 55 min
Prep: 25 min
Cook: 30 min
Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 1095
Total Fat: 92 g
Saturated Fat: 36 g
Carbohydrates: 23 g
Dietary Fiber: 2 g
Sugar: 8 g
Protein: 42 g
Cholesterol: 554 mg
Sodium: 1880 mg

16 slices thick-cut bacon
One .9-ounce package hollandaise sauce mix
1/2 cup bottled clam juice
1/2 cup milk
1/4 cup (1 stick) plus 2 tablespoons unsalted butter
One 4-ounce container prepared refrigerated hollandaise sauce
1/2 cup store-bought pesto
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
4 croissants
1 cup lump crabmeat
8 large eggs
1 tablespoon white vinegar
8 teaspoons finely chopped black olives

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Preheat the oven to 350 degrees F.
Arrange the bacon slices on a rack placed on a baking sheet. Bake until they become crispy, about 15 to 20 minutes. Set aside and keep warm.
Prepare the hollandaise mix following the package directions, substituting the clam juice and milk along with the 1/4 cup butter. Stir in the prepared hollandaise sauce. Set aside and keep warm.
Place the pesto in a small bowl and stir in the herbs. Dilute it slightly with a bit of water.
Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Slice the croissants in half and sauté them in the butter until golden brown. Gently warm the crabmeat in the same skillet.
Bring a medium skillet of water to a gentle simmer and add the white vinegar. Crack an egg into a small dish and slide it carefully into the water. Poach for 2 to 3 minutes, based on your preferred yolk doneness. Lift out with a slotted spoon onto a plate lined with paper towels. Repeat for the remaining eggs.
For assembly: Place 2 croissant halves on a plate. Slice 4 bacon strips in half and position them over the croissants. Add 2 poached eggs on the bacon. Spoon some crabmeat on top. Drizzle with hollandaise sauce and garnish each with 1 teaspoon chopped olives. Finish by drizzling the herb pesto around the plate.

Indulge in this decadent Eggs Benedict with crab—a brunch masterpiece that layers crispy bacon, silky poached eggs, sweet lump crab, buttery croissants, and velvety hollandaise infused with clam juice for a coastal twist. Fresh herb pesto adds vibrant zing, transforming the classic into pure luxury. Thanks to Sandra Lee's clever semi-homemade hacks like store-bought pesto and sauce mix, you'll wow guests effortlessly. Bake bacon for splatter-free crispiness, poach eggs to runny perfection, and assemble while warm for irresistible texture contrasts. Pick fresh crab if possible, scale up for crowds, and pair with mimosas. Every rich, savory bite screams celebration—fire up your kitchen and create brunch magic today!