Crab and Bacon Eggs Benedict

Crab and Bacon Eggs Benedict Recipe - Triple Chocolate Kitchen

Eggs benedict is one of my favorite meals of all time. I know this is traditionally a brunch dish, but could eat it for breakfast, lunch, or dinner.

I remember the first time I had eggs benedict. I was being set up on a blind date, and he invited me to brunch one Sunday morning in Arlington (this is when I lived in the DC area). I met up with him outside one of the metro stops, and it was pretty clear from the time it took us to walk three blocks to the restaurant that we were not going to be going on a second date.

Isn’t reminiscing about weird first dates fun? *laughs*

Well, anyway… I had always wanted to try eggs benedict. I wasn’t sure I would like them, but the daily special at the restaurant where we were trying to avoid awkward silences was an eggs benedict dish with crab meat and crumbled bacon, and they came with endless mimosas.

So I thought… What the heck? Let’s do this!

The date was horrible, but the food was delicious. Thank goodness my days of blind dates are over!

Crab and Bacon Eggs Benedict

I’ve been wanting to try out a crab and bacon version of eggs benedict ever since that day, so a few weeks ago when Jeffrey and I were having a lazy Sunday at home, I decided to give it a whirl.

You’ll notice that I’m using imitation crab meat here. You could certainly go for real lump crab meat. I was just trying to cut costs a bit, and I know this is really weird, but I actually like the imitation stuff better than real crab meat in many recipes since it isn’t quite as delicate. Call me a heathen if you will, but I cook what I like!

Want a more traditional version? Just skip the crab. A lot of recipes call for Canadian bacon as the protein, so you could switch things up in that respect too, but personally, I think crumbled bacon is the better option.

Bacon and Crab Eggs Benedict featured

Thank you to one of my favorite celebrity chefs out there, Alton Brown, for this hollendaise sauce recipe. When I’m making something classic like eggs benedict, I always look if Alton has a recipe first, because frankly, he’s the best. Anyone else miss Good Eats?

Crab and Bacon Eggs Benedict

Total Time: 25 minutes

Yield: 4 servings

The perfect hollendaise sauce drizzled on top of eggs, bacon, and crab.


  • 8 large eggs
  • 4 English muffins, sliced
  • 8 slices of bacon
  • 8 ounces lump crab meat (imitation or real)
  • 1 batch hollendaise sauce
  • Hollendaise Sauce
  • 3 large egg yolks
  • 1 Tablespoon of water
  • pinch of salt
  • pinch of sugar
  • 2-3 Tablespoons lemon juice
  • 2 sticks (1 cup) cold, unsalted butter


  1. Fry bacon until crispy and crumble into small pieces.
  2. Drain off as much grease as possible, then add the crab meat to the pan with the bacon to heat.
  3. Toast the English muffins.
  4. Whisk together the egg yolks, water, and salt for the hollendaise sauce in a small saucepan over low heat. You want the mixture to reach a temperature of about 140 degrees (will take about 3 minutes).
  5. Add half of the butter one piece at a time, every 30-60 seconds. Make sure you continue to whisk the entire time and maintain a heat of 120 - 130 degrees.
  6. Add 1 tablespoon of lemon juice.
  7. Repeat with the second half of the butter, then add 1 additional tablespoon of lemon and a pinch of sugar.
  8. Whisk and taste; add more lemon juice if desired. Remove from heat.
  9. Poach eggs in a water bath.
  10. To assemble, add two dollops of sauce to each plate and put two English muffins on the sauce. Add a spoonful of crab and bacon to each muffin and top with a poached egg. Drizzle with hollendaise sauce and serve immediately.

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

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