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Olympic Benedict


Shop this look: Shell Bisque Eggshell Low Bowl, Handmake Taffy Mug
Handmake Taffy medium Bowl, Parker Silverware

A seafood spin on this classic dish is inspired by
the abundance of amazing fresh crab found in the Pacific NW.
It’s a scrumptious dish is perfect for any Mother’s or Father’s Day celebration, or just a YOU day

Total Time


30 - 45 Min



  • 4 Large eggs - Room temp
  • 1 Recipe of Hollandaise sauce
  • 2 Small Brioche buns or thick slices of Brioche bread
  • 1 C. Fresh lump crab meat-make sure all shells have been removed
  • 2 Tbsp. Salted butter
  • 1/2 Tsp. of white wine vinegar or distilled vinegar
  • 1/4 C. Fresh Dill-Chopped
  • Smoked Paprika for garnish
  • 1/2 fresh lemon

Recipe Preparation:

    1. Prepare your Hollandaise sauce and set aside.
      You can re-heat the sauce just before serving and add a splash of milk to smooth out if it's too thick.
    2. Lightly toast the Brioche slices and set aside. If you use larger buns, you may want to cut the edges off into a square shape for smaller pieces of toast.
    3. Heat a large deep skillet -3/4 full with water on medium-high heat.
    4. Add vinegar and bring to a simmer. (The vinegar keeps the eggs together as you poach them)
    5. One at a time, gently break an egg into a small dish and slowly slip the egg into the skillet.
    6. With eggs around the edge of the skillet, repeat the process with remaining eggs and stir gently with a slotted spoon to rotate the eggs slowly.
    7. Reduce heat to low and simmer until eggs are set, around 3 minutes.
    8. Remove eggs from heat, then remove each egg from the pan with a large slotted spoon and onto a plate lined with a paper towel to absorb excess moisture.


      1. Place 2 pieces of Brioche toast onto each plate.
      2. Place 1 large spoonful of crab on top of each toast, and squeeze fresh lemon juice over them.
      3. Carefully place 1 poached egg on top of each stack.
      4. Then top with a generous spoonful of heated Hollandaise sauce, a few pinches of Smoked Paprika, and chopped fresh Dill.
      5. Season with salt and pepper if desired.



          * Best plated with a side of golden breakfast potatoes or a simple Arugula side salad tossed with French balsamic vinaigrette and fresh grated Parmesan cheese.
          * Variations-You can sub the crab for lobster or smoked salmon,
          or an other option to try is our BLTA Benedict with crispy bacon & seared tomatoes and avocado slices.

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