- 1 pkg. Knorr Hollandaise Sauce mix
- 1 cup milk
- ¼ cup butter plus some to butter muffins
- 1 cup lump crab meat
- 8 eggs
- 4 whole english muffins
- Old Bay optional garnish
- cooking spray
- fresh fruit of your choice
You will need a 12 inch skillet with a lid and 4 glass pyrex custard cups. Prepare Hollandaise sauce mix according to package instructions. When ready add crab meat and set burner on low. Meanwhile in a 12 inch skillet add 2 cups boiling water over medium heat. Place custard cups into skillet then spray custard cups with cooking spray, add 1 tsp. boiling water to cup. Add egg to cups when water comes to a boil. Cover with a lid and lower to med/low heat and cook for 7-9 minutes. I like a loose set egg where the yolk is a little runny. Cook for 9 minutes if you like it firmer.
While eggs are cooking split english muffins and toast and butter them. Place two muffin halves per plate, add poached egg to the top of the muffin gently scooping out of cup with a soft spatula, be careful it's hot. Then drizzle about ¼ cup or so of the Hollandaise crab mixture (using half of it evenly dividing over top of 4 eggs). You may want to sprinkle the optional Old Bay spice on top at this time or set it on the table for guests to decide if they would like it. Add some fresh fruit to plate as well. Serve first two servings then repeat cooking eggs and muffins again. Serves 4. Enjoy!!!
I use fat free milk, Smart Balance margarine and high fiber english muffins. This is a perfect way to use up 1 cup of leftover crab meat.