The Working Boat Cornish Crab Benedict Recipe

The Working Boat Cornish Crab Benedict Recipe

Cornish breakfast recipe

Good morning! What’s for breakfast? How about The Working Boat‘s take on the classic eggs benedict? We like our dishes with a Cornish twist, so our Head Chef Liam Humberstone has created the ultimate breakfast delight for our diners: the crab benedict. Impress your friends and family, one breakfast at a time, with our Cornish crab benedict recipe:

Ingredients – hollandaise sauce

  • 125g butter
  • 2 egg yolks
  • ½ tsp white wine vinegar
  • lemon juice
  • brown crab

Method – hollandaise sauce

  • Melt 125g butter in a saucepan and skim any white solids from the surface. Keep the butter warm
  • Put 2 egg yolks, ½ tsp white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan
  • Whisk for a few mins, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins
  • Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise (If it gets too thick, add a splash of water)
  • Mix the brown crab into the sauce
  • Season with a squeeze of lemon juice. Keep warm until needed


Ingredients – crab benedict

  • 1 English muffin
  • 300g spinach
  • 100g white crab
  • 1 tsp butter
  • 2 eggs
  • Salt
  • Pepper

Method – crab benedict

  • Wilt spinach with a teaspoon of butter in a frying pan, adding salt and pepper to taste
  • Bring a pot to a slow simmer and crack your eggs into a bowl each, ready to poach
  • Stir the water in the pot to create a gentle whirlpool to help the egg white wrap around the yolk
  • Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising
  • Cook for 3-4 minutes or until the white is set
  • Lift the egg out with a slotted spoon and drain it on kitchen paper
  • Toast the muffin, butter then plate
  • Add the spinach to the muffin then the poached eggs
  • Add the white crab on top of the eggs
  • Enjoy!

Head Chef of The Working Boat, Liam Humberstone’s top tip: “Although we get our crab handpicked, I would always recommended going through the crab again to ensure all shell is removed. That way, you won’t get an unwanted added crunch to your breakfast!”


Head down to The Working Boat to sample more delicious dishes like this crab benedict, all available from our new breakfast menu.