Poached Eggs with Crab Salad and English Muffins

Name: Poached Eggs with Crab Salad and English Muffins
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 3 to 6 servings
Ingredients: 2 pounds lump crab meat; 1 cup cherry tomatoes, quartered or halved; 1/4 cup extra-virgin olive oil; 1/4 cup picked fresh tarragon leaves; 2 scallions (green and white parts), thinly sliced; 1 jalapeno, thinly sliced; Zest of 1/2 lemon, plus juice of 1 whole lemon; Zest of 1/2 lime, plus juice of 1 whole lime; Kosher salt; 3 English muffins, split; Unsalted butter, for muffins; 6 eggs; Favorite hot sauce, optional

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 3 to 6 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 3 to 6 servings

Ingredients

2 pounds lump crab meat

1 cup cherry tomatoes, quartered or halved

1/4 cup extra-virgin olive oil

1/4 cup picked fresh tarragon leaves

2 scallions (green and white parts), thinly sliced

1 jalapeno, thinly sliced

Zest of 1/2 lemon, plus juice of 1 whole lemon

Zest of 1/2 lime, plus juice of 1 whole lime

Kosher salt

3 English muffins, split

Unsalted butter, for muffins

6 eggs

Favorite hot sauce, optional

Directions

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Place the crab meat in a large mixing bowl and pick through making sure all the shells are removed, being careful to leave large chunks intact. Add the tomatoes, olive oil, tarragon, scallions, jalapeno, lemon and lime zests and juices, and gently toss with a pinch of salt. Toast the muffins and butter liberally. Poach the eggs to your liking, in gently simmering water. Top each muffin with some crab salad and a poached egg. Add your favorite hot sauce to taste if using and serve. Wine suggestion for this recipe:
Pinot Grigio

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Episode: Brunch with Lizzie

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Christmas Recipes

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