- 1 tbsp White Vinegar
- 4 Eggs
- 2 English muffins split
- 4 Crab Cakes heated
- 8 tbsp Hollandaise Sauce
In a deep pot bring 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer.
Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Drain, set aside, and keep warm.
Repeat the poaching process for the remaining 2 eggs.
Toast the English muffin halves. To assemble, place a crab cake on top of each English muffin half. Top with a poached egg and 2 tablespoons of the hollandaise sauce.
Serve with fresh fruit or Cottage Breakfast Potatoes
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