Crab Eggs Benedict

Begin by heating a pan with about 2 inches of water. When the water comes to a boil, lower it to a simmer. Crack an egg into a bowl and then using the handle of a wooden spoon, create a whirlpool and gently slide the egg in. You want the white of the egg to wrap around the yolk. Continue with the other eggs. Poach in gently simmering water for 3-5 minutes. You want the whites set and the yolks runny.

Meanwhile, toast the English muffins. When the eggs are done, take them out with a slotted spoon and put them on a paper towel lined plate. Sprinkle with salt and pepper if you desire.

Put some crab meat on top of each half of the English muffins. Top with a poached egg, 1-2 tablespoons of hollandaise sauce, and a sprinkle of old bay seasoning and serve.

For Hollandaise: Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture.

While blender is running begin adding hot butter in a thin, steady stream. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.