Savory French Toast Benedict with Crab | Schnucks
Savory French Toast Benedict with Crab Savory French Toast Benedict with Crab

Breakfast for dinner, but make it savory! Anything bacon can do, sausage can do better.

45M 4
Nutrition facts: 633 51G 551 MG 1836MG 18G 2G 31G
Ingredients: 6 large eggs, divided 8 Johnsonville Original Sausage Strips 1 1/4 cups jarred hollandaise sauce 1 can (6 oz.) white crab, drained 1 tbsp. chopped fresh parsley 1/2 cup whole milk 1 tsp. minced garlic 1/2 tsp. ground mustard 4 slices crusty multigrain bread 2 tbsp. olive oil 3/4 cup arugula 1/4 cup thinly sliced red onion Instructions: Poach or fry four of the eggs and prepare sausage strips according to package. In a small saucepan heat hollandaise, crab and parsley over low heat until warmed through. Cover to keep warm. In a shallow dish whisk together remaining two eggs, milk, garlic and ground mustard. Season with salt and pepper. Place slices of bread in the egg mixture and let stand for 1 minute, turning once halfway through. In a large skillet or griddle, heat oil over medium-high heat. Add soaked bread and cook 3–4 minutes or until browned and crispy, turning once halfway through. To serve, divide French toast among four plates; evenly top with cooked sausage strips, prepared eggs, arugula and onion. Drizzle with crab hollandaise sauce.

Savory French Toast Benedict with Crab

Breakfast, Dinner, Pork, Savory Breakfast, Seafood

Breakfast for dinner, but make it savory! Anything bacon can do, sausage can do better.

45M

4

Breakfast for dinner, but make it savory! Anything bacon can do, sausage can do better.

Ingredients

  • 6 large eggs, divided
  • 8 Johnsonville Original Sausage Strips
  • 1 1/4 cups jarred hollandaise sauce
  • 1 can (6 oz.) white crab, drained
  • 1 tbsp. chopped fresh parsley
  • 1/2 cup whole milk
  • 1 tsp. minced garlic
  • 1/2 tsp. ground mustard
  • 4 slices crusty multigrain bread
  • 2 tbsp. olive oil
  • 3/4 cup arugula
  • 1/4 cup thinly sliced red onion

Instructions

  1. Poach or fry four of the eggs and prepare sausage strips according to package.
  2. In a small saucepan heat hollandaise, crab and parsley over low heat until warmed through. Cover to keep warm.
  3. In a shallow dish whisk together remaining two eggs, milk, garlic and ground mustard. Season with salt and pepper. Place slices of bread in the egg mixture and let stand for 1 minute, turning once halfway through.
  4. In a large skillet or griddle, heat oil over medium-high heat. Add soaked bread and cook 3–4 minutes or until browned and crispy, turning once halfway through.
  5. To serve, divide French toast among four plates; evenly top with cooked sausage strips, prepared eggs, arugula and onion. Drizzle with crab hollandaise sauce.

Nutrition Facts

633 CALORIES Per Serving

FAT: 51G

SATURATED FAT: 14G

CHOLESTEROL: 551 MG

SODIUM: 1836MG

CARBOHYDRATES: 18G

FIBER: 2G

SUGAR: 3G

PROTEIN: 31G

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