Eggs Benedict Maryland Style

Steps

• Crab Salad

• 1

  In a large bowl, whisk together all ingredients except red pepper and crabmeat. Gently fold in the crab and peppers. Reserve.

• Hollandaise Sauce

• 1

  Combine all ingredients, except the vinegar, in the top of a double boiler, over boiling water. Whisk until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Stir in the vinegar.

• Poached Eggs

• 1

  Bring the water, vinegar and salt to a low simmer in a medium saucepan. Crack an egg into a small ramekin and gently slide the egg into the water. Crack another egg into the same cup, and while the water returns to a low simmer, slide the second egg into the water. Repeat. Let slowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft, runny yolks.
• 2

  Remove with a slotted spoon onto a paper-towel-lined plate.

• Plate

• 1

  Top a toasted English muffin with crab salad. Top with egg and hollandaise. Garnish with parsley. Serve immediately.