Mikey’s Muffins review and Crab Eggs Benedict Recipe

Mikey’s Muffins review and Crab Eggs Benedict Recipe

Paleo Eggs Benedict with Crab Recipe

I don’t know about you guys, but I’ve been missing English Muffins since 2009 when I first started the Paleo Diet. Fortunately, Mikey’s Muffins is changing that for all of us. These versatile muffins can be used to make other things we all miss— from the egg muffin sandwich, to almond butter and jelly sandwiches, to my personal morning (that’s a lie, I’ll eat them all day long) favorite Eggs Benedict.  To celebrate the return of the English Muffin, we’re giving you not just any old ordinary Eggs Benedict, but a Paleo Friendly one… with crab.



•  6 Original Mikey’s Muffins
•  6 large egg yolks
•  4 tbsp fresh-squeezed lemon juice
•  2 tbsp Dijon mustard
•  1 1/4 cups melted unsalted butter or Ghee 
•  1/2 tsp salt
•  1/8 tsp freshly ground black pepper
•  1/8 tsp cayenne pepper
•  3 cups Dungeness crab, picked over and at room temperature
•  12 large eggs


1)  Preheat oven to 450°.
2)  In a medium saucepan, bring an inch of water to a simmer over high heat and adjust heat to maintain simmer. Put yolks, lemon juice, and mustard in a round-bottomed medium bowl and set over simmering water. Whisk yolk mixture.
3)  Add melted butter in slowly. Whisking the sauce until it reaches 140°, then adjust heat to maintain temperature. Add salt, pepper, and cayenne and continue whisking until thick for 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.
4)  Split English muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes. Put 2 muffin halves on each plate and top with crab, dividing evenly.
5)  Poach eggs: Bring 1 inch of water to boil in a large saucepan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water’s surface, letting eggs slide out gently. Poach eggs in 2 batches to keep them from crowding. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each crab-topped muffin half.
6) Top each egg with 2 to 3 tbsp. hollandaise sauce and serve hot.


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