This dish is an elegant twist on a classic and is perfect for a Sunday Brunch.
3 pounds Cooked Snow Crab Meat
1 pound Butter
For the Eggs:
6 Eggs (room temperature)
1 teaspoon White Vinegar
For the Hollandaise:
1 cup Melted Butter (from crab poaching)
4 Egg Yolks (room temperature)
1 Lemon (juiced)
1/4 cup chopped chives
Salt, to taste
Freshly cracked black pepper, to taste
3 English Muffins (split and lightly toasted)
8 ounces Philadelphia Onion and Chive Cream Spread
6 slices Canadian Bacon
Heat butter in a saute pan over medium-low heat until melted and warm. Place crab meat in the butter to poach for 3 minutes.
For the Eggs: Bring a medium pot of water to a boil and add white vinegar. Reduce to a light simmer. Line a plate with paper towels. Crack one egg at a time into a bowl and slide into the water. Do not over crowd the pot. Cook for 3 to 4 minutes and remove to the prepared plate with a slotted spoon.
For the Hollandaise: In a bowl over a double boiler, whisk the egg yolks, and lemon juice for 4 to 5 minutes until it begins to thicken. Once the mixture is ribbony and can coat the back of a spoon, drizzle in the melted crab butter, whisking continuously. Stir in some chopped chives and adjust seasoning with salt and pepper.
Once muffins are toasted drizzle with some of the melted crab butter. Spread onion and chive cream cheese on the bottom of the muffin. Place the muffin on a small plate and top with Canadian Bacon,arugula, a poached egg, and drizzle with hollandaise sauce. Serve immediately.