Instructions

Crab Cake

1. In a medium sized bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and sambal until smooth
2. Add the crab meat and crushed saltines to the bowl and gently fold together
3. Chill in refrigerator for at least 1 hour
4. Preheat oven to 350°F
5. Add the salt, pepper, chives, old bay, lemon juice and separate into 8 patties, about 1/3C each
6. Heat a large skillet over medium heat
7. Add the oil and sear the crab cakes until golden brown, about 2 minutes per side
8. Place in the oven and bake for 5-10 minutes or until the internal temperature is 165°F

English muffins

1. In a stand mixer, combine all ingredients except for the semolina. Mix on medium-high with the dough hook for 10 minutes
2. Remove the dough and shape into a ball
3. Spray bowl with pan spray and return dough to bowl. Cover bowl and leave in a warm place until dough doubles in size, about 1-2 hours
4. Divide dough into 16 pieces and roll into balls. Flatten with your hand, cover with parchment paper, and let rest and rise for about an hour or until they double in size
5. Preheat oven to 350°F
6. Heat griddle or cast-iron pan on medium-low heat. Sprinkle pan with semolina and cook muffins until golden brown, about 5 minutes per side and place in oven on a cookie sheet and bake for 10 minutes or internal temperature reaches 200°F
7. Let muffins cool and split with a fork before toasting/serving. Extra muffins can be wrapped and frozen for up to 1 month

Hollandaise Sauce

1. Bring shallots, lemon juice, wine, and black peppercorns to a simmer and reduce by half
2. Strain mixture, reserving ¼ of the hollandaise reduction
3. Place the butter in a small pot and bring to a boil
4. Combine the remaining vinegar reduction with the eggs in a stainless-steel mixing boil
5. Over a pan of simmering water whisk the pan of eggs with the vinegar reduction until it doubles in size (ribbon stage)
6. Remove the bowl from simmering water and gradually whisk in melted butter. If hollandaise is too thick, adjust consistency with remaining reduction
7. Season with old bay, salt and pepper and serve immediately

Sautéed Spinach

1. Heat a large sauté pan on medium heat
2. Add the oil & shallot, cook for 3-4 minutes or until soft
3. Add the spinach, increase heat to high and cook until wilted
4. Drain liquid and season with salt and pepper.

Poached Eggs

1. Bring water and vinegar to a boil, then reduce to low
2. Crack the eggs into ramekins
3. Stir the water with a spoon to create a vortex
4. Pour the ramekin with the eggs (one at a time) into the middle of the vortex and set a timer for 3 minutes
5. Once the eggs are done remove with a slotted spoon, and dab on a paper towel to remove any excess water
6. Serve immediately

To Build

1. Fork Split the English muffins and toast them in toaster oven
2. 2. Once toasted, butter with softened butter
3. Place the sauteed spinach on top of the muffins and push down in the center, to create a well for the egg
4. Place the egg on top, add a spoonful of hollandaise on top and garnish with soft herbs