2frozen crab cakes(I used Phillips Maryland Style)
1English muffin,divided or 2 pcs toast, buttered
1Tablespoonlime or lemon juice
Salt & pepperto taste
Garnish: sliced green onion (optional)
In medium skillet, cook bacon until crisp. Place on paper towel to absorb extra fat and let cool. Crumble and set aside.
Place crab cakes in skillet and cook according to package directions.
While crab cakes are cooking, make Hollandaise Sauce. Place crumbled bacon in blender along with egg yolks. Blend until bacon is all crumbs.
Melt butter and, while blender is still on, add slowly to bacon-egg mixture.
Add lime or lemon juice, salt, pepper and a pinch of cayenne and blend for just a few seconds. Done.
Lastly, poach the eggs. If you have an egg cooker they are perfect for making poached eggs, if not, place a small skillet on the stove and fill halfway with water and bring the water to a boil. Crack an egg into a small bowl then carefully slip the egg into the boiling water. Gently spoon the whites closer to the yolk so it stays in somewhat of a circle then turn off the heat and let sit, covered, for 4 minutes.
While eggs are cooking, toast muffin, or if using bread, toast, then using a wide-mouthed glass, press into bread to cut out a circle. Place on plate and top with cooked crab cake.
When eggs are done, scoop out carefully with slotted spoon, let drain, then place on top of crab cake.
Garnish with sliced green onion and a side of fruit.
HOW TO GET EVERYTHING DONE AT THE SAME TIME
Toast the muffins and keep them warm in a low oven
Cook the crab cakes then cover to keep warm
As you poach the eggs, which use a hands-off 4-minute method, blend the Hollandaise sauce
When the eggs are done, assemble by placing the toasted muffin on the bottom, followed by the crab cake, the poached egg, and finally drizzle with eggs benedict sauce. Easy-peasy!