Ingredients
Method
Prepare the Hollandaise
- In a heatproof bowl, whisk together the egg yolks, lemon juice, and white wine vinegar until pale and lightly aerated. Set the bowl over a pan of gently simmering water, ensuring it does not touch the surface, and whisk continuously until the mixture thickens to a silky consistency. Gradually stream in the melted butter, whisking until the sauce becomes smooth, glossy, and fully emulsified. Season delicately to taste.
Poach the Eggs
- Bring a pan of water to a gentle simmer and add a small splash of vinegar. Crack each egg into a separate ramekin, then carefully lower them into the water one by one. Poach for approximately 3 minutes, until the whites are set and the yolks remain softly yielding.
Toast the Muffins
- Lightly toast the English muffin halves until golden and crisp, providing a warm and structured base.
Assemble with Care
- Arrange a generous portion of crab atop each toasted muffin half, followed by a perfectly poached egg. Spoon over the hollandaise in a soft cascade, allowing it to envelop the layers beneath. Finish with a refined spoonful of caviar.
- Serve immediately, perhaps with a scattering of finely chopped fresh herbs, for a dish that is both poised and indulgent.
Notes
For a subtle variation, the crab may be gracefully replaced with lobster for added opulence, or with smoked salmon for a more delicate, nuanced character.
A scattering of fresh herbs—such as dill or finely snipped chives—brings a gentle lift of brightness and aroma to the dish.
For a personalised touch, the hollandaise may be enhanced with a hint of lemon zest for freshness, or a discreet dash of hot sauce to introduce a quiet warmth beneath its velvety richness.
