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CALIFORNIA CRAB BRUNCH
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Recipe Provided By

A version of Eggs Benedict minus the poached eggs. It is wonderful served on a nest of shredded fried potatoes.

Ingredients

  • 0.000
    Lump crabmeat
  • 0.000
    Fresh tomatoes, sliced
  • 0.000
    Soft cheddar cheese spread
  • 0.000
    Canadian bacon, sliced
  • 2.000 2
    Genuine California Avocados, mashed and tossed with lemon juice
  • 0.000
    English muffin, sliced in half
  • 0.000
    Hollandaise sauce

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Instructions

  1. Preheat oven to 375 degrees.
  2. Cut English muffins in half. Spread each muffin with cheddar cheese spread.
  3. Lay muffins on a cooking sheet and top each muffin with a slice of Canadian bacon and a slice of tomato and dollop of avocado.
  4. Place a mound of crabmeat on top of each muffin.
  5. Place cooking sheet into oven for approximately 15 minutes. Cheese should start to melt and crabmeat will be warm.
  6. Pull cooking sheet out of oven. Top each muffin with hollandaise sauce.
  7. Place back in oven on shelf closest to broiler. Leave in for four minutes or until hollandaise sauce is slightly brown.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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