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Savory French Toast Benedict with Crab

Breakfast for dinner, but make it savory! Anything bacon can do, sausage can do better.

45 mins
4 Serving(s)
Savory French Toast Benedict with Crab


  • 6 large eggs, divided
  • 8 Johnsonville Original Sausage Strips
  • 1 1/4 cups jarred hollandaise sauce
  • 1 can (6 oz.) white crab, drained
  • 1 tbsp. chopped fresh parsley
  • 1/2 cup whole milk
  • 1 tsp. minced garlic
  • 1/2 tsp. ground mustard
  • 4 slices crusty multigrain bread
  • 2 tbsp. olive oil
  • 3/4 cup arugula
  • 1/4 cup thinly sliced red onion


  1. Poach or fry four of the eggs and prepare sausage strips according to package.
  2. In a small saucepan heat hollandaise, crab and parsley over low heat until warmed through. Cover to keep warm.
  3. In a shallow dish whisk together remaining two eggs, milk, garlic and ground mustard. Season with salt and pepper. Place slices of bread in the egg mixture and let stand for 1 minute, turning once halfway through.
  4. In a large skillet or griddle, heat oil over medium-high heat. Add soaked bread and cook 3–4 minutes or until browned and crispy, turning once halfway through.
  5. To serve, divide French toast among four plates; evenly top with cooked sausage strips, prepared eggs, arugula and onion. Drizzle with crab hollandaise sauce.

Nutrition Facts

633 Calories Per ServingFat: 51gSaturated Fat: 14gCholesterol: 551mgSodium: 1836mgCarbohydrates: 18gFiber: 2gSugars: 3gProtein: 31g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe