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Eggs Benedict Maryland Style

We’re with Maryland on this one–crab makes eggs benny that much better.


Crab Salad

Hollandaise Sauce

Poached Eggs


  • Crab Salad

  • 1

    In a large bowl, whisk together all ingredients except red pepper and crabmeat. Gently fold in the crab and peppers. Reserve.

  • Hollandaise Sauce

  • 1

    Combine all ingredients, except the vinegar, in the top of a double boiler, over boiling water. Whisk until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Stir in the vinegar.

  • Poached Eggs

  • 1

    Bring the water, vinegar and salt to a low simmer in a medium saucepan. Crack an egg into a small ramekin and gently slide the egg into the water. Crack another egg into the same cup, and while the water returns to a low simmer, slide the second egg into the water. Repeat. Let slowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft, runny yolks.

  • 2

    Remove with a slotted spoon onto a paper-towel-lined plate.

  • Plate

  • 1

    Top a toasted English muffin with crab salad. Top with egg and hollandaise. Garnish with parsley. Serve immediately.