For the hollandaise sauce
- 2 large egg yolks
- 1–2 tablespoons fresh lemon juice
- 8 tablespoons (1 stick) butter, cut in half into 2 (4 tablespoon) portions
- 2 English muffins, split (yielding 4 slices)
- 1 tablespoon unsalted butter
- 1 cup (about 5 ounces) fresh lump crabmeat, picked over for bits of shell (I used Dungeness crab but blue crab would work too.)
- 2 teaspoons fresh lemon juice
- 4 large eggs
- Salt and pepper, to taste
- Chopped parsley for garnish, optional
For the hollandaise sauce
- In a small, heavy saucepan whisk the egg yolks and 1 tablespoon lemon juice together until combined. Set the pan over very low heat and add 1 (4 tablespoon) portion of butter. Cook the mixture, whisking constantly and allowing the butter to slowly melt and incorporate into the egg mixture. Remove the pan from the heat occasionally if the pan gets too hot and eggs begin to curdle. When the first portion of butter is incorporated, add the second portion. Continue cooking and whisking until the butter is melted and the mixture thickens. Taste and add more lemon juice to taste. Keep sauce warm while preparing the eggs and crab (see Notes).
- Lightly toast the English muffins, then keep warm in the oven.
- Meanwhile, in a small sauté pan, melt the butter over medium heat. Add the crab and lemon juice. Heat the crab gently until warmed through. Set aside.
- For the eggs, crack the eggs into 4 small ramekins or sauce dishes. In a 12-inch straight-sided skillet or large saucepan, bring 3 inches of water to a simmer. Turn down the heat so that no more bubbles form on the surface. Carefully slide the eggs into the water, evenly spreading the eggs around the pan so they don’t touch each other. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water and set them on a paper towel lined plate.
- Place muffin slices on plates. Top each muffin slice with a quarter of the crab mixture, a poached egg and some of the sauce. Season with salt and pepper to taste and garnish with chopped parsley if desired. Serve immediately.
To keep the sauce warm, you can set the pan over extremely low heat or over a pan of hot (but not simmering) water. You can also transfer the sauce to an insulated travel mug (like a Yeti cup). Whisk the sauce occasionally to keep it smooth.
For another variation, you can add some thin avocado slices between the English muffin and the crab meat.
This recipe yields 4 English muffin slices topped with crab, eggs, and sauce. This can serve 2 people with hearty appetites or 4 people with lighter appetites.