Heirloom Tomato Benedict with Lump Crab

Serves 4

Heirloom Tomato Benedict with Lump Crab

By Camille Styles


  • 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


  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.

Share this Post


Chanel Dror