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For the Hollandaise sauce:
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1. Add egg yolks, lemon juice and salt into a tall, narrow cup that fits the head of an immersion blender. A tall plastic measuring cup or salad dressing container usually works well!
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2. Melt butter in a saucepan (or in the microwave) until a thermometer registers the butter temperature at least 200 F.
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3. Blend the egg mixture with the immersion blender until egg yolks have lightened in color. Stream in the hot butter a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until Hollandaise is light and fluffy and all the butter has been incorporated. If the Hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving. This will only take 30-45 seconds, so keep an eye on it as you blend!
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4. Side note: You could also make this Hollandaise in a regular blender if you don't have an immersion blender. I just like the ease of the immersion blender!
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For the assembly:
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5. Reheat crabcakes in a hot skillet until the sides are crispy and crab cake has heated through, about 1 minute per side. Set aside.
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6. Poach each egg in a pot of hot water (water should be just-barely-simmering for best results) until whites have cooked through, about 4 minutes.
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7. While eggs are poaching, toast your English muffin halves. Place two toasted English muffin halves onto a plate cut-side up and top with a crabcake. When eggs are done, gently place one egg on top of each muffin/crabcake stack and season eggs with a bit of salt and pepper.
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8. Pour Hollandaise over the English muffin stacks. Top with a pinch of fresh ground black pepper and a few fresh arugula leaves and serve immediately.
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Notes:
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1. You can make the Hollandaise in a regular blender if you don't have an immersion blender (or just don't want to use it). I just like the immersion blender because it's quick and easy with not much cleanup!
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2. Some people swear by adding vinegar to the poaching water before poaching an egg, or like to swirl the water around with a spoon before adding the eggs to create a whirlpool that wraps the white around the yolk. I find my poached eggs turn out just fine if I crack each egg into a ramekin, then gently tip the egg into the hot water and just let it do its thing. Play around with different techniques to find out what works for you!
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3. Hollandaise recipe adapted from Serious Eats.
