Seafood Eggs Benedict Recipe

Name: Seafood Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggs; 1 to 2 tablespoons vinegar; 12 slices ciabatta bread, or 6 cut in half if they are large; unsalted butter, for spreading; 6 tablespoons cream cheese; 12 spears asparagus, cut in half and steamed until fork tender; 1/2 lemon, zested; 1 1/2 cups jumbo lump crabmeat, picked and divided into 12 portions; 12 slices smoked salmon; 12 large shrimp, cooked, completed peeled and deviened; , to taste; 12 sprigs dill, about 2- inches long; 1 recipe hollandaise sauce

Servings: persons

12 eggs
1 to 2 tablespoons vinegar
12 slices ciabatta bread, or 6 cut in half if they are large
unsalted butter, for spreading
6 tablespoons cream cheese
12 spears asparagus, cut in half and steamed until fork tender
1/2 lemon, zested
1 1/2 cups jumbo lump crabmeat, picked and divided into 12 portions
12 slices smoked salmon
12 large shrimp, cooked, completed peeled and deviened
, to taste
12 sprigs dill, about 2- inches long
1 recipe hollandaise sauce

1
In a large pot of boiling water add the vinegar.
2
Turn the heat down to a low simmer.
3
Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water.
4
Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque.
5
Remove from the water.
6
Meanwhile, butter the ciabatta on both sides and place in a pan or a on a griddle to lightly toast.
7
Top each piece the with a smear of cream cheese.
8
Top each with 2 pieces of asparagus.
9
Top the asparagus with a scoop of crabmeat and a piece of smoked salmon.
10
Place the poached egg on top.
11
Top each egg with a shrimp and drizzle with the hollandaise.
12
Season with the salt and pepper.
13
Garnish with the dill and the lemon zest.

1058

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 eggs, 1 to 2 tablespoons vinegar, 12 slices ciabatta bread, or 6 cut in half if they are large, unsalted butter, for spreading, and more.

Yes, Seafood Eggs Benedict falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Eggs Benedict

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions