Crab Cake Eggs Benedict

• prep time: 5 minutes
• cook time: 20 minutes
• total time: 25 minutes

Servings: Breakfast for 2

Ingredients:

• 4 Meridian Crab Cakes
• 4 Slices of Thick-Cut Bread
• Canola Oil
• 4 Eggs
• 1 Package Knorr Hollandaise Sauce
• Chives, chopped
• Salt and Pepper

Instructions:

1. Heat canola oil in a pan and fry crab cakes until cooked until crispy and browned
2. Place cooked crab cakes on a paper towel lined plate
3. Make hollandaise sauce per package instructions that keep warm on lowest heat setting on stove
4. Toast bread until crispy
5. Poach eggs. Bring a pot of lightly salted water to a boil then reduce heat to a low simmer
6. Crack an egg into a small glash dish (or measuring cup) and gently slip egg into the water. Repeat with remaining eggs. Cook until eggs are cooked, yet soft. Gently remove from pot with a slotted spoon
7. Place an crab cake onto each peice of bread, top with an egg and drizzle with hollandaise sauce. Top with chives and season with salt and pepper.