Ingredients
Equipment
Method
- Bring a saucepan of water to a gentle simmer with white vinegar. Crack eggs into individual ramekins, swirl water, and gently slide each egg in. Poach for 3–4 minutes, then remove with a slotted spoon.4 eggs, 1 tbsp white vinegar
- Whisk egg yolks, lemon juice, and Dijon mustard in a mixing bowl. Slowly drizzle in melted butter while whisking until thickened and smooth.1/2 cup unsalted butter, 2 egg yolks, 1 tbsp lemon juice, 1/2 tsp Dijon mustard
- In a small skillet, melt butter and gently warm lump crabmeat over low heat until heated through. Do not brown.6 oz lump crabmeat, 1 tbsp unsalted butter
- Toast English muffin halves until golden brown and crispy.2 English muffins
- Place muffin halves on plates. Top each with warmed crab, a poached egg, a spoonful of hollandaise sauce, chopped chives, a sprinkle of Old Bay, and microgreens.2 English muffins, 4 eggs, 6 oz lump crabmeat, 1 tbsp chives, 1 tsp Old Bay seasoning, 1 tbsp microgreens
Notes
You can substitute smoked salmon or shrimp for the crabmeat. For a spicier kick, add cayenne to the hollandaise. Use room-temperature eggs for easier poaching.
This recipe is an independent creation and is not affiliated with or endorsed by any brand.
