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With fresh crab cakes and blender Hollandaise sauce, these East Coast–inspired eggs are a definite crowd-pleaser for brunch.

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  • Crab Cakes:
    1 1/4 cups (300 mL) bread crumbs
    2 eggs
    1/4 cup (60 mL) mayonnaise
    1 tbsp (15 mL) Dijon mustard
    1 tsp (5 mL) Worcestershire sauce
    1/2 tsp (2 mL) each salt and pepper
    12 oz (350 g) crab meat, flaked
    2 tbsp (30 mL) finely chopped fresh parsley
    2 tbsp (30 mL) finely chopped fresh chives
    1/4 cup (60 mL) butter

    Blender Hollandaise Sauce:
    3/4 cup (175 mL) butter
    4 egg yolks
    3 tbsp (45 mL) lemon juice
    1/4 tsp (1 mL) salt
    Pinch cayenne pepper

    Eggs Bennie:
    6 Ben’s® English Muffin Plain, split and toasted
    2 tbsp (30 mL) butter, at room temperature
    12 eggs, poached
    2 tbsp (30 mL) finely chopped fresh chives


1. Crab Cakes: Stir together bread crumbs, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt and pepper. Fold in crab, parsley and chives.
2. Divide into 12 portions. Shape each portion into 1/2-inch (1 cm) patty. Refrigerate for 30 minutes.
3. Melt half of the butter in large nonstick skillet set over medium heat. Cook crab cakes in 3 batches, turning once, for 3 to 5 minutes per side or until cooked through, adding remaining butter to skillet as needed. Keep warm.
4. Blender Hollandaise Sauce: Heat butter in small saucepan set over medium-high heat until melted and bubbling. In blender, combine egg yolks and lemon juice; purée until smooth. With motor running, slowly pour bubbling butter into blender. Season with salt and cayenne pepper. (If too thick, thin with a little water.) Keep warm.
5. Eggs Bennie: Spread butter over each English muffin half. Top each with crab cake and poached egg. Drizzle sauce over top. Sprinkle with chives before serving.

Tip: To poach eggs, fill saucepan with enough water to come 3 inches (7.5 cm) up side of pan; stir in 1 tbsp (15 mL) white vinegar and bring to 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 as desired. Remove eggs with slotted spoon; drain well on paper towel before serving.

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