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1
Preheat the oven to 350 degrees F.
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2
Lay the bacon slices on a rack on a baking sheet.
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3
Bake until crispy, 15 to 20 minutes.
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4
Set aside and keep warm.
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5
Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter.
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6
Whisk in the prepared hollandaise.
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7
Set aside and keep warm.
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8
Put the pesto into a small bowl and mix in the herbs.
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9
Thin it with a little water.
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10
Melt the remaining 2 tablespoons butter in a medium skillet over medium heat.
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11
Cut the croissants in half and cook them in the butter until they are nicely browned.
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12
Warm the crab in the same pan.
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13
Bring a medium skillet of water to a very gentle simmer and add the white vinegar.
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14
Crack an egg into a small dish and carefully slip it into the water.
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15
Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk.
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16
Remove with a slotted spoon onto a paper-towel-lined plate.
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17
Continue with the rest of the eggs.
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18
To assemble: Put 2 croissant halves onto a plate.
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19
Cut 4 bacon strips in half and lay the strips on top of the croissants.
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20
Place 2 poached eggs on top of the bacon.
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21
Place a spoonful of crabmeat on top.
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22
Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each.
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23
Drizzle the pesto around the plate.
