Sep 20

Crab Eggs Benedict, Lightened Up

Would you believe I’ve NEVER had Eggs Benedict?


Sure, I’ve had a bite of someone else’s.  I’ve never ordered my own though.  At first it was because I was too picky.  Then it was because I was too health-conscious.

Monday night I was craving brinner (breakfast for dinner) but I needed to be responsible and eat some of the crab I  bought over the weekend before I goes bad.  I tweeted about my dilemma and the lovely Heather @ Girly Ever After (check out her blog – this fellow-Atlantan rocks and has PERFECT skin) saved the day by suggesting Eggs Benedict.


I actually had to make this again the next morning because I gobbled it down too fast to write down what I did or take any thing other than the following Instagram pic:



The sauce may sound a little ghetto when compared to the “real” thing.   I’m not going to tell you it’s as silky as the yolk-based variety.  However, this creamy, lightened up version put a big (guiltless) Cheshire Cat grin on my face.  (Not tomention it’s 1000x easier to make than  Hollandaise.)

A little cayenne heat and lemon tartness was especially good against the rich crab meat.  If you don’t have/like/eat crab, you could try it with ham, bacon, tempeh bacon, or even a veggie sausage patty.



This was also my first time poaching an egg.  I don’t know why I waited so long – it’s really easy!  A few people told me the trick is to add vinegar to the water to prevent breakage.

Another tip is to bring the water to a boil, but then lower it to a rolling boil before adding the egg.  It must work because I had no problems.



Not wanting to overshadow the rich flavors in this dish, I served it with a simple arugula, cilantro, and heirloom tomato salad dressed with lemon juice and black pepper.

Is there anything more fabulous than a runny egg yolk?  I think not.  #yolkporn



I’m really not sure why you’re still reading this instead of running sprinting to the kitchen make your own.



Lightened Up Crab Eggs Benedict

  • 1 egg
  • 1 T apple cider vinegar
  • 1 slice Ezekial bread (or carb of choice) 
  • 3 oz crab meat
  • 2 T Greek yogurt
  • 1 tsp nutritional yeast
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp dry mustard
  • Pinch of cayenne pepper
  • Fresh cilantro and cracked black pepper (to garnish)


Fill a small pot with 2 inches of water and vinegar.  Bring water to a boil and reduce heat to a rolling boil.  Crack the egg into a small dish and gently pour into pot.  Simmer for 2-3 mins (will vary depending on how runny you like your yolk).

Meanwhile, toast bread and heat crab meat.

Combine yogurt, dry mustard, nutritional yeast, lemon juice, and cayenne in a small bowl and briefly microwave (~10 secs) to warm.

Place toasted bread on plate with crab on top.  

Carefully remove egg from the water with a slotted spoon, letting excess water drain off.  Place on top of crab; spoon sauce over the top.  Garnish with cilantro and black pepper

Commence feast.

Serves 1, easily multiplied.


I can’t believe it now, but at one point I was so picky I wouldn’t eat eggs, yogurt, or anything green (unless it was drenched in ranch).

Have you ever poached an egg?

What is your favorite lightened up decadent recipe?  Or what would you like to see lightened up?



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  1. Alexandra

    I pretty much died when I saw this on instagram, so you know how stoked I am for this recipe! I’ve been craving snow crab legs for like a month, so this’ll probably be a great way to satisfy the need without shelling out big buckaroos at red lobster haha ;)

    1. Laura

      Thank you! Let me know if you try it. I guarantee it’s better than Red Lobster. ;)

  2. Nadiya

    I love eggs benedict but I never cook them myself and they’re always way too fatty at restaurants. I guess there’s a gazillion things you can use instead of Hollondaise sauce and the greek yogurt idea sounds really cool ^^

    1. Laura

      Sometimes I wish I had no idea what ingredients were in certain dishes at restaurants… LOL!

  3. Lee

    I don’t think I’ve ever had eggs benedict either. The hollandaise has always scared me.

  4. Julie and Brit @twosaucysisters.wordpress.com

    We’ve never had eggs benny either! But this looks unreal, and we love crab! We’re still working on our egg poaching skills, it’s not an easy thing to master!

    1. Laura

      I think the slow boil was a big key!

  5. Brittany @ GOtheXtraMile

    I used to always get eggs benedict whenever I would go out for breakfast/brunch. IT’s amazing!

  6. Jessie

    love eggs benedict!!! <3

  7. Alex @ therunwithin

    crab is probably one of my favorite foods of all time. so yum

  8. Heather @ Better With Veggies

    I had to skim this post, too many pictures of eggs benedict – you’re just trying to torture me. :) Love you! And email me about Nov/Dec. :)

    1. Laura

      You know I was thinking about you when I wrote this. :)

  9. Allie

    The only time I’ve had eggs benedict? I was in Atlanta :) And I’m an egg poaching master, even though I didn’t eat them for years–I would always make them for my parents when I visited. Weird, I know. They somehow think it’s a magical practice only I can do. But yeah, vinegar plus barely boiling water? Easy-peasy. Tried one for myself last weekend, but nope, I still like my yolks hard.

    1. Laura

      Hard yolks?! Noooooo! ;) Either way, will you poach me a perfect one in a couple of weeks?

      1. Allie

        Can do. And apparently there’s a way to poach them in the microwave? Just saw a nifty tool for them at Kroger yesterday and was intrigued, but not intrigued enough to buy it.

        1. Laura

          Someone else commented about that…. I need to do some googling.

  10. Calee (@chimes)

    THANK you for posting this! I never have had eggs benedict either, but only out of fear that they put a quart of butter in them. Gross. Now I’m going to have to try your version.

    Side note, Mark just tried an heirloom tomato and didn’t like it. I’m disowning him.

    1. Laura

      Yay! You have to take a pic for me, ok? ;)

      Tell Mark I’m disowning him too.

  11. Brittany @ Delights and Delectables

    I have never had eggs benedict either!! I still haven’t made the runny yolk… can’t bring myself to do it! I think I am a fan of cooked yolks.

    1. Laura

      Awww… try it just once! I wish I could make you one. :)

  12. Rachel @ My Naturally Frugal Family

    I have never poached an egg, and like you before this recipe, I have no idea why. I suppose my kids really dictate how they are made maybe I could spring this recipe on them on the weekend to see what they think.

    Nothing like a good “ghetto” sauce to make the dish more sophisticated.

  13. Alysha @Shesontherun

    I’ve never had a poached egg or eggs benedict. I don’t like runny yolks so maybe that’s why!?

  14. Natalie @ FreshLifeFindings

    As usual, you have outdone yourself! I have hadn’t eggs benedict in years and after reading your post, I am drooling for eggs benedict! Especially a healthy version with seafood :) Thanks for sharing!

    1. Laura

      Thanks so much! I really loved it with the rich crab.

  15. Allie

    Brinner is the best meal ever! I’ve never had eggs Benedict… I’ve never been anywhere fancy enough that serves it (them?). LOL! I guess I need to go to your place and have you serve me some… ;)

    1. Laura

      You are welcome here any time. :)

  16. Paula@paulasplate.net

    Breakfast for dinner is on my table at least three nights a week. I. Love. It.

    Poached eggs are usually my goto prep for eggs, though I occasionally eat them scrabbled or sunny side up when I’m feeling lazy. A perfectly poached egg with some fresh whole what toast to dip in the yolk, however, simply cannot be beat. MMM.

    I am very intrigued by your hollandaise sauce, I think I am going to give it a try tonight! I don’t have any crab in the house, but I bet it will be delicious nonetheless! Thanks for the great dinner idea :)

    1. Laura

      3 nights a week?! I’m coming over! ;)

  17. Sam @ Better With Sprinkles

    I don’t think I’ve ever tried poaching an egg! properly I cheat and use the microwave. Or when I’m at my parents, get my chef brother to do it for me.

    1. Laura

      I didn’t even know you could use a microwave! You may have created a monster…

  18. Simply Life

    oh I love how you made this- especially using greek yogurt! it looks wonderful!

  19. Danielle @ itsaharleyyylife

    oh my goodness oh my goodness oh my goodness! this looks awesome! I love crab and eggs. usually when I see crab omlettes or anything with crab on a breakfast menu I need to get it!

    1. Laura

      Oh, thank you! I’ve never seen a crab omelet… I’m out of crab now but I’m totally making that next week.

  20. beti

    mmmmm I can’t believe how good this looks, it’s simply mouthwatering

  21. Meghan@CleanEatsFastFeets

    I’ve never poached an egg before but glad to know it’s fairly simple. I know the crab and the eggs is the star of this show, but I think your salad looks really good. The green and the reds…I really want it. And I love “Brinner” (had no idea it had an official name).

    1. Laura

      Colorful food tastes better, IMHO. :) Thank you!

  22. Choc Chip Uru

    I love you putting eggs Benedict as a mash up with the crab – it looks fabulous! :)

    Choc Chip Uru

  23. Ashley @ Freckles & Spice

    I will have to make this for the bf when he returns again. Crab is his jam. And we oogle at the crab meat in Eataly often. Thanks!

    Also, sooo excited about your news. Competing in November!! Your dedication and hard work really paid off big.

    1. Laura

      I ogle the idea of having an Eataly nearby. *swoon*

      Thank you!!! xoxo

  24. Heather @ girlyeverafter

    I have to try your version of hollandaise, it looks delish! I always get this dish @ brunch and have yet to make it.

    1. Laura

      ATL Brinner party!

  25. Meg

    i love love loooove eggs benny :) one of my favs! you did a great job with this, hunnie

    1. Laura

      I knew you’d like this runny egg recipe. ;) xo

      How’s the training?!?!

  26. Heather @ Kiss My Broccoli

    I’ve never tried eggs Benedict, but it’s on my bucket list! ;) I’ve thought about making it myself, but I think I need the whole “ignorance is bliss” of ordering at a restaurant because as soon as I see what all is in hollandaise sauce, I immediately start reneging! Lol

    I had NO idea about the vinegar trick…OR turning the water down! I’ve only “tried” poaching an egg twice…the second time I actually had an edible egg, but it popped on me before I even made it to the plate! Now I’m all excited about trying it again this weekend! Yay for runny yolks! Haha…I’m a goober! ;)

    Hmm, favorite lightened up recipe…pesto! I’ve never actually had full fat pesto, but I like my cheese-less, nut-less version just the same!

    1. Laura

      I’m so proud of your weekend IG egg-poaching porn. :)

  27. Chef and Steward

    LOVE the idea! Such a twist on a classic that makes the mouth water! Love eggs benedict but I daresay that this may be a great brunch treat when we get fresh crabmeat!

    1. Laura

      Thank you so much! It was a fun dish to make, and surprisingly didn’t take much time.

  28. Kristi Rimku

    My mom used to make us breakfast for dinner as kids. We loved it and still do. Nice job lightening up a typically calorie laden breakfast dish.

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