print Maryland Style Crab Cake recipe from ItsThyme2Cook for instructions

Note - stir tarragon in when making the egg/mayo mixture

Note - I highly recommend making the sauce in advance (can be made up to a day ahead.) - Place egg yolks and 2 teaspoons water in a blender. Start blender. Working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 - 1 teaspoon of water.) Add lemon juice and cayenne, then taste to determine whether you want to add more. Season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. It will keep at room temperature while you work if you are finishing the recipe at this time. If you are making the sauce ahead, refrigerate until ready to use. Warm in the microwave just before serving at 20-30% power for 15-20 second intervals, stirring after each interval. Heat until just barely warm and fluid. Do not over heat or the sauce will curdle.

Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt (I used about 1 tsp.) and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot (I cracked the egg into a dry measuring cup with a handle and then poured the egg into the pot from the cup) letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs — you could probably do up to three or four at a time depending on the size of your pot. Let cook until the whites are just set, but the yolks are still runny 3 - 4 minutes (ours were perfect at 3.5 minutes.) Once eggs are poached, remove from the water with a slotted spoon and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.

Place crab cake on individual plate (overlapping part of the potato & asparagus hash, if serving.) Place poached egg on crab cake and sprinkle with salt & pepper, to taste. Spoon or drizzle Egg Benedict and hash with hollandaise. Top with chopped tarragon. Enjoy!