-
1
Prepare Hollandaise Sauce:
-
2
In the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point.
-
3
In the top of the double boiler, add egg yolks and 1 tablespoon cold water.
-
4
With a whisk, beat the egg yolks and combine them with water.
-
5
Continue to whisk until they are creamy.
-
6
Add a handful of chilled butter cubes to the pan and whisk until the butter is absorbed into the egg mixture.
-
7
Add remaining cubes, a few at a time until all the butter is absorbed into the mixture.
-
8
Continue whisking the sauce until the sauce is thick and creamy, about 10 minutes.
-
9
Season to taste with white pepper, pinch of cayenne and salt.
-
10
Finish off the sauce with a few drops of fresh lemon juice.
-
11
Keep warm over double boiled until ready to use.
-
12
Poach Eggs:
-
13
In a shallow saute pan, bring 2 to 3 inches of lightly salted water to a boil.
-
14
Turn off the heat and add the eggs at once (break the eggs directly into the water to minimize spreading.)
-
15
Cover the pan with a tight-fitting lid in order to retain heat.
-
16
Allow the eggs to cook undisturbed for about three minutes.
-
17
Then lift off the lid.
-
18
When the whites are opaque and the yolks are covered with a thin translucent layer of white, the eggs are ready.
-
19
Lift out of water onto a damp kitchen towel and trim ragged edges.
-
20
To Assemble:
-
21
Place one heated, cooked, crab cake on plate.
-
22
Place one poached egg on top.
-
23
Spoon Hollandaise Sauce over top and sprinkle with fresh or dried tarragon.
-
24
Serve immediately!
