Crab Benedict with Sauce Choron: A Luxurious Twist on a Brunch Classic!

Brunch just got an upgrade with this Crab Benedict with Sauce Choron! This elegant twist on the classic eggs Benedict swaps out traditional ham for jumbo lump crab cakes, adding a rich, savory depth to every bite. The magic happens with the Sauce Choron, a velvety hollandaise-style sauce infused with Bella Sun Luci Original BM Mix, giving it a subtle tomato sweetness with a touch of heat. Whether you're hosting a weekend brunch or treating yourself to something special, this dish is a showstopper that will impress every seafood lover at the table.

Crab Benedict / Sauce Choron

Yield: 4 servings

jumbo lump crab cake 4 / 2 oz

english muffins, halved 2 each

eggs, large 4 each

white vinegar 1 tbsp

Sauce Choron

unsalted butter 8 oz

egg yolks 2 each

bella sun luci original BM mix 1/4 cup

kosher salt to taste

cayenne pepper to taste

lemon juice 1 tbsp

chives, sliced thin 1 tsp

Method:

1. Put on 1 qt water & vinegar to poach eggs, bring to low boil.

2. Crack eggs into water and poach. Place in ice water and cool. Remove to paper towel.

3. Toast muffins, heat crab cakes in oven, remove and place crab cakes on toasted muffins, top with poached egg.

4. Top with sauce choron & chives, serve warm.

Sauce Method:

1. Melt butter, keep warm.

2. Add yolks, BM mix, lemon juice, salt & pepper to blender.

3. Blend at medium speed for 30-45 seconds.

4. Remove yolk mixture to a warm stainless steel bowl and slowly whisk in the melted butter until incorporated to a mayo consistency.

Every forkful of this Crab Benedict with Sauce Choron delivers the perfect balance of crisp English muffin, tender crab cake, silky poached egg, and a decadent sauce that ties it all together. Finished with a sprinkle of fresh chives and a hint of cayenne, this dish is as beautiful as it is delicious. Pair it with a mimosa or a Bloody Mary for the ultimate brunch experience. Bon appétit!