Poached Eggs with Crab Salad and English Muffins
- Total:
- 20 min
- Prep:
- 10 min
- Cook:
- 10 min
- Yield:
- 3 to 6 servings
- Level:
- Easy
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
Watch how to make this recipe.
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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