Serving crab and making biscuits isn’t part of the breakfast show every morning; it’s a special treat. But it doesn’t have to be hard. The biscuits in this recipe are buttery, flaky, and packed with lemon zest and chives, and they require no biscuit cutter: Just pat the dough into rounds and drop them onto a baking sheet. After the biscuits come out of the oven, top them with a healthy serving of lump crabmeat, a poached egg, and an easy blender hollandaise sauce. Serve a salad dressed with a tangy vinaigrette on the side for an impressive brunch.
This recipe was featured as part of our 4 Takes on Eggs Benedict for Mother’s Day Brunch.
For the hollandaise sauce:
For the poached eggs: