Seafood Eggs Benedict & "I Love You...Let's Eat!" Relaunched
Author: Cupcake from Brown Sugar
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 2 sticks butter, melted
  • 3 whole egg yolks
  • 1 tbsp. lemon juice
  • ½ tsp. cayenne pepper
  • ¼ tsp. salt
  • 4 whole eggs, poached
  • 4 Garlic Texas Toast, thawed
  • 8 oz. Jump Lump Crab Meat
  • 2 tbsp. olive oil
  • 12 large shrimp, deveined and peeled
  1. Using a blender, add the 3 whole egg yolks and turn on low. Slowly pour in the butter making a thin stream so the eggs won’t scramble. Once the butter has been added, add the lemon juice, salt, and cayenne pepper. Once all ingredients have been combined turn off blender.
  2. In a large sauté pan on medium heat, add the 2 tablespoons of olive oil and place the shrimp inside the pan and allow to cook on both sides side for 2-3 minutes. Season with salt and pepper.
  3. Heat the crab meat in a microwavable bowl covered with a paper towel for 45 seconds.
  4. Spray a medium skillet with non-stick spray and place on burner on low heat. Toast the Texas Toast on both sides for 2 minutes. Place the Garlic Texas Toast on a plate, place poached egg on top, pour with hollandaise sauce. Top each egg with cooked crabmeat and 2-3 pieces of shrimp. Garnish with parsley.
Recipe by Brown Sugar Food Blog at