Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Widely regarded as one of San Francisco’s best seafood restaurants, Waterbar shared this Dungeness crab Benedict recipe with us, so while you may miss out on their stunning views of the Bay Bridge and city skyline, you’ll still have a lovely, luxurious breakfast or brunch at home.
Follow our Basic Steamed Artichokes recipe up to three or four days ahead of time, if you want to make brunch happen faster on the day of—and if you need a visual walk-through on getting to the heart of the vegetable matter, see our illustrated “How to Eat an Artichoke” guide here. Likewise, if you need a visual refresher on poaching eggs, see our “How To Poach an Egg” video, or consider trying this hack in which you poach eggs in the oven using a muffin tin. And if you find the classic method of making hollandaise intimidating, try our Easy Blender Hollandaise recipe instead. Finally, while the recipe gives instructions for cooking your own live crabs, if you’re not up for that, buy pre-cooked crustaceans instead; if you buy crab meat that’s already been picked, be sure to give it another once-over to make sure there are no hidden bits of shell remaining. If you do go the home-cooked route, you can find a visual guide to cleaning Dungeness crabs here.
For more perfect poached egg ideas, get our Asparagus with Poached Eggs and Miso Butter recipe, and our Brown Rice Bowl with Poached Egg, Slow-Roasted Tomatoes, and Feta recipe.
To make the hollandaise:
To assemble the Benedicts: