2/3 cup butter
3 egg yolks
1 tbsp lemon juice
Pinch each salt and pepper
8 oz. Crab Classic, flake style, hand shredded
2 tbsp butter
1 clove garlic, minced
Pinch chili pepper flakes (optional)
8 cups baby spinach
8 eggs, poached
4 whole wheat English muffins, split, toasted
Blender Hollandaise: Heat butter in small saucepan set sauce over medium-high until melted. Meanwhile, in blender, combine egg yolks and lemon; purée until smooth. With motor running, pour melted butter in blender in steady stream. Season with salt and pepper. If too thick, add up to 1 tbsp. water. Keep warm.
Assembly: Melt butter in skillet set over medium heat; cook garlic, chili peper flakes (if using) and spinach for about 2 minutes or until spinach wilts. Layer spinach, crab, poached eggs and Hollandaise sauce over bottoms of English muffins. Cap with English muffin tops. Serve immediately. Garnish with finely chopped chives if desired.
To poach eggs: Fill saucepan with enough water to come 3 inches up side; stir in 1 tsp vinegar and bring to gentle simmer. Break cold egg into small dish or saucer. Holding dish just above simmering water, slip egg into water. Repeat with remaining eggs. Cook, in barely simmering water, for 3 to 5 minutes or until whites are set and yolks are cooked to desired doneness. Remove eggs with slotted spoon; drain on paper towel.