Savory French Toast Benedict with Crab | Schnucks

Savory French Toast Benedict with Crab

Breakfast, Dinner, Pork, 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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