Recipes

Heirloom Tomato Benedict with Lump Crab

By Chanel Dror
Heirloom Tomato Benedict with Lump Crab

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Heirloom Tomato Benedict with Lump Crab

Heirloom Tomato Benedict with Lump Crab

*photography by Ashleigh Peak

Heirloom Tomato Benedict with Lump Crab

Serves 4

Heirloom Tomato Benedict with Lump Crab

By Camille Styles
Categories


Ingredients

  • 4 freshly baked buttermilk biscuits, halved
  • 1 green tomato, sliced horizontally
  • 4 large eggs
  • ½ cup jumbo lump crab meat chilled
  • 1 handful assorted cherry tomatoes, coarsely chopped for garnish
  • Basil leaves (optional), for garnish
  • Truffle oil (optional), for garnish

Instructions

  1. Preheat oven to 325 degrees. Spray a muffin tin with cooking spray, and add one tablespoon of water to four muffin cups. Carefully crack an egg into each cup. Bake for 12-15 minutes, until whites are set yet yolks are still runny. Remove from oven and immediately transfer poached eggs to a plate to prevent further cooking.
  2. Place a slice of green tomato on the bottom half of a warm buttermilk biscuit. Top with a poached egg, and a generous topping of jumbo lump crab.
  3. To garnish, stud the serving plate with cherry heirloom tomatoes and a basil leaf. Drizzle truffle oil. Serve immediately.

Comments (1)

  1. xoxobellablog says:

    Yum! Benedicts are my absolute favourite breakfast (or lunch or dinner lol)

    xoxoBella | http://xoxobella.com

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