Yield: 2 servings
|4 ounces||Fresh Or Canned Crabmeat|
|\N \N||Hollandaise Sauce|
|2 \N||Split English Muffins|
Prepare the Hollandaise Sauce and set aside. Remove any excess liquid from the crabmeat and set aside. Toast English muffins.
Poach eggs. Place 2 muffin halves on each plate. Place 1 ounce crabmeat on top of each muffin half. Place a poached egg on top of crabmeat. Cover each muffin with Hollandaise sauce. Place in microwave and heat for 45 seconds. Serve immediately. To make traditional eggs benedict, just substitute Canadian Bacon for the crabmeat. This is a great breakfast or brunch dish. It is high in calories but we do deserve a treat now and then. From: Syd's Cookbook.