Ingredients
Ingredients:
- 4 large eggs
- 2 English muffins, split
- Handy Crab Cakes
- Hollandaise sauce (store-bought or homemade)
- Salt and pepper to taste
- Chopped parsley or chives for garnish (optional)
Instructions:
- Preheat oven as directed on the carton of Handy crab cakes.
- Fill a large saucepan with about 2-3 inches of water and bring it to a gentle simmer over medium heat.
- Bake Handy crab cakes as instructed on the carton. Set aside, keep warm.
- While the water is heating, toast the English muffins until golden brown. Set them aside as well.
- To poach the eggs, crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon and carefully slide the egg into the center of the whirlpool. Repeat with the remaining eggs, poaching them one at a time. Let the eggs cook for about 3-4 minutes until the whites are set but the yolks are still runny. Adjust the cooking time to your desired yolk consistency.
- While the eggs are poaching, prepare the Hollandaise sauce according to the instructions on the package if using store-bought. Alternatively, you can make a simple homemade Hollandaise sauce by whisking together 3 large egg yolks, 1 tablespoon of lemon juice, and a pinch of salt in a heatproof bowl. Place the bowl over a pot of gently simmering water and whisk continuously until the mixture thickens. Slowly drizzle in 1/2 cup of melted butter while whisking until the sauce is smooth and creamy. Remove from heat.
- Once the eggs are done, carefully remove them from the water using a slotted spoon and let any excess water drain off.
- To assemble, place a toasted English muffin half on a plate. Top it with a Handy crab cake, followed by a poached egg. Spoon a generous amount of Hollandaise sauce over the egg.
- Repeat the process for the remaining English muffins, crab cakes, eggs, and sauce.
- Season with salt and pepper to taste and garnish with chopped parsley or chives, if desired.