On-AirVirginia This Morning


The Kitchen Magician shares his recipe for seafood eggs benedict

Virginia This Morning airs LIVE Monday through Friday from 9 am to 10 am.
Posted at 4:20 PM, Jul 29, 2020

RICHMOND, Va. - The Kitchen Magician, executive chef Ausar AriAnkh, returns to our virtual Virginia This Morning kitchen to share a special recipe for seafood eggs benedict. To learn more about The Kitchen Magician and how to order delicious meals for you and your family, visit his website, Facebook, or Instagram page. In the meantime, enjoy this delicious seafood-filled recipe!


Seafood Eggs Benedict

Serves 4


· ½ cup of hollandaise sauce

· 2 English muffins

· 4 jumbo shrimp

· 4 eggs

· 1 cup cooked, flaked crab , about 1 pound

· 1 tomato, sliced

· 1 avocado, pitted and sliced

· paprika

· kosher salt and freshly ground black pepper

· 1 tablespoon of butter

· 1 lemon

· chives for garnish

Hollandaise Sauce

Serves 4


· egg yolks – 3 eggs

· lemon Juice – 1 tablespoon

· dijon – 1 teaspoon

· salt – 1/4 teaspoon

· cayenne pepper – just a pinch (optional)

· butter – 1/2 cup of melted butter


· Melt the butter in a small saucepan on the stove. Keep your heat low so you don’t burn the butter. Set Aside.

· Place the egg yolks, lemon juice, Dijon and salt in a mixing bowl and whisk together.

· Slowly stream in the hot butter into the egg mixture and whisk vigorously until it's emulsified.

· Pour the hollandaise sauce into a small bowl and serve while warm.

Poached Eggs

Serves 4


· 4 large eggs

· 1 tablespoon white or cider vinegar


1. Fill a non-stick skillet with 2-3 inches of water or a medium sauce pan with 4 inches of water with the vinegar. Bring to a gentle simmer over medium heat until bubbles form on the bottom of the pan.

2. Over a small bowl or ramekin, crack each egg one at a time into a fine sieve or strainer to drain off the watery part of the whites. Doing so creates less egg white strand as the eggs cook in the water. Slip the egg into the simmering water instead of cracking them into the water. Be sure not to crowd the pan. Use a sieve to skim the water. Cook for 2 1/2 to 3 minutes or until the whites are set and the yolks are still tender. Use a slotted spoon to gently release the eggs from the bottom of the pan if sticking and remove from the water. Dab the eggs on a kitchen or paper towel and trim any rough edges. Serve immediately or place in an ice water bath to stop cooking.

Shrimp and Lump Crab

1. Season shrimp with old bay and fresh parsley.

2. Add 1 tablespoon of oil the medium-high heat sauté pan.

3. Cook shrimp on each side for about 1 minute until it reaches the internal temperature of 145 degrees.

4. Add lump crab to the pan and sauté for 30 seconds.

5. Squeeze some fresh lemon juice on the crab and a sprinkle of old bay. Finish with a teaspoon of butter.

Plate Up


1. Toast the split English muffins and poach the eggs.

2. To assemble, place two muffin halves on a plate and top each with a spoonful of hollandaise. Top with a few slices of tomato, avocado slices, a poached egg and 1/4 cup of the crab and 1 shrimp.