Egg Benedict with crab

Ingredients for 2 servings:

• 2 toastie(s), the bottoms of which
• 2 eggs
• ½ avocado(s)
• 100 g North Sea crabs
• ½ pack of hollandaise sauce
• salt and pepper
• 3 tbsp vinegar
• possibly clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes

poached eggs and North Sea crabs

To poach the eggs, bring enough water to a boil in a wide saucepan so that the eggs can float freely. Then add the vinegar. Now just let the water simmer. Crack the eggs one at a time into a cup. Use a whisk to create a whirlpool in the water. Slide the eggs one at a time into the whirlpool and cook for 3 minutes until soft-boiled. Drain on a kitchen towel. Toast the toasties or fry them in clarified butter in a pan until crispy. Thinly slice the avocado. Heat the hollandaise sauce. To assemble, first place the toastie on a plate. Place a few slices of avocado on top, season with salt and pepper. Place the prawns on top of the avocado slices. Place the poached egg on top and pour the hollandaise sauce over it.