Panera Bread Eggs Benedict with Crab Recipe

Panera Bread’s Eggs Benedict with Crab features poached eggs atop toasted English muffins, topped with succulent lump crab meat and velvety hollandaise sauce, creating a luxurious and indulgent breakfast or brunch option.

Make our Panera Bread Eggs Benedict with Crab Recipe at home. With our Secret Restaurant Recipe your Eggs Benedict with Crab will taste just like Panera Bread.

Photo by Joe Chang

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Panera Bread Eggs Benedict with Crab Recipe

Make our Panera Bread Eggs Benedict with Crab Recipe at home. With our Secret Restaurant Recipe your Eggs Benedict with Crab will taste just like Panera Bread.

Prep Time25 minutes mins

Active Time15 minutes mins

Total Time40 minutes mins

Course: Bread, Breakfast, Lunch

Cuisine: American

Keyword: Panera Bread

Yield: 4 Servings

Ingredients

• 1/2 cup Panera Bread Quick Hollandaise Sauce (See Box Below for a Link to this Recipe)
• 2 loaves Ciabatta cut in 1/2 lengthwise
• 2 tablespoons Unsalted Butter
• 12 ounces fresh Crabmeat picked over
• 8 poached Eggs
• 2 tablespoons finely chopped Chives
• 4 Lemon Wedges

Instructions

• Prepare Panera Bread Quick Hollandaise Sauce recipe according to the recipe in the Box below. Set aside. The sauce will hold as you poach the eggs and prepare the other ingredients.
• Toast ciabatta halves.
• Butter toasted ciabatta while hot, to taste.
• Spread 1/4 of the crab meat over each half of the ciabatta loaf.
• Gently place two poached eggs on top of the crab meat.
• Drizzle about 1 tablespoon of Hollandaise sauce over each egg.
• Sprinkle a teaspoon of chopped chives over the sauce.
• Serve immediately with a couple of wedges of lemon.

Panera Bread Eggs Benedict with Crab

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Panera Bread Quick Hollandaise Sauce Recipe

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Cooking Sauce, Sauce

Cuisine: American

Keyword: Breakfast, Panera Bread

Ingredients

• 2 Egg Yolks
• 2 tablespoons boiling Water
• 1 cup 2 sticks Butter, melted and hot
• 2 tablespoons freshly squeezed Lemon Juice
• Salt and freshly ground Black Pepper to taste
• 1 teaspoon minced Parsley, 1 teaspoon minced Thyme or 1 teaspoon minced Basil, of choice

Instructions

• Place egg yolks in the blender. Blend at low speed until thoroughly mixed.
• While the motor is running, slowly add boiling water.
• Slowly add hot butter. Butter should be added very slowly in the thinnest stream possible.
• When butter is completely incorporated, add lemon juice, salt and herbs.
• If the sauce is too thick, add a few drops of boiling water.

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Photo of “Crab Egg Benedict” is by Joe Chang and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Joe Chang. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.