Crab Cake Eggs Benedict

Ingredients

• Salt and pepper - To taste
• Chives - 1 tablespoon, chopped
• Hollandaise sauce - 1 cup
• White vinegar - 1 tablespoon
• English muffins - 4, split and toasted
• Eggs - 8
• Worcestershire sauce - 1 teaspoon
• Dijon mustard - 1 tablespoon
• Mayonnaise - 1/4 cup
• Crab meat - 1 pound

Instructions

1. In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, and one egg. Form into 4 patties and refrigerate for 15 minutes.
2. In a large skillet over medium heat, cook the crab cakes until golden brown, about 4 minutes per side. Set aside and keep warm.
3. Fill a large saucepan with water, add vinegar and bring to a simmer. Crack the remaining eggs into the water and poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
4. Place a toasted English muffin half on each plate, top with a crab cake, followed by a poached egg. Drizzle with Hollandaise sauce, sprinkle with chives, and season with salt and pepper.
5. Serve immediately and enjoy your Crab Cake Eggs Benedict.