My go-to brunch order is eggs benedict and when I’m checking out a good brunch spot I’ll go for it, toasted english muffin and all. But when eating at home I do what I can to make recipes as Paleo-friendly as possible. For Valentine’s Day this year MM surprised me when I got home from my morning spin class with a delicious and healthy take on crab cakes benedict (recipe adapted from EverydayPaleo). Check out the recipe below which yields two servings (4 large crab cakes & poached eggs).
Ingredients:
- 8oz jumbo lump crab meat
- 1.5 tbsp coconut flour
- 2 avocados
- 1-2 tbsp chopped onion
- 5 eggs (1 for the crab cakes, 4 for poaching on top)
- A touch of crushed garlic
- Spices of your choice (crushed garlic, smoked paprika, cayenne pepper- whatever you like)
- 4 cups fresh spinach
- Coconut Oil
- Olive Oil
- Salt and pepper
What to Do:
- First prepare the crab cake by mixing together the crab meat, coconut flour, 1 mashed avocado, chopped onion, 1 egg (beaten), crushed garlic and a sprinkling of spices, salt and pepper. Test out the consistency by lightly squeezing a handful of the mixture together. If it sticks together, you are good to go. If it seems too wet, add a small amount more of coconut flour and remix.
- Form into 4 patties about the size of a hamburger.
- In a frying pan, cook the patties in a couple of tbsp of heated coconut oil. Cook on one side until lightly browned, then flip until the other side turns brown, this should take a couple of minutes per side.
- In a separate pan, saute spinach in a bit of olive oil and mix until the spinach cooks down. Toss in salt and pepper if you like.
- Lastly, poach the four remaining eggs. Here’s a video showing you how, or here are step-by-step images from Smitten Kitchen.
- To plate, stack in order: sauteed spinach, crab cake, sliced avocado, poached egg (and sprinkle salt & pepper on top).
Smash that egg open & enjoy!
