Crab Cake Eggs Benny

• Preheat the oven to 400F. Place the crab cakes on wax paper on a baking sheet. Once the oven is preheated, bake the crab cakes for 20 minutes.
• Prepare a pot of water for the poached eggs by adding the vinegar to the pot and bringing to a low rolling boil.
• While the crab cakes cook and the water comes to a boil, prepare the hollandaise sauce: In a microwave-safe dish, melt the butter. Set aside. In a blender, mix together the egg yolks, lemon juice, mustard, salt, and cayenne pepper. Slowly add the butter until fully combined.
• Once the water is at a low boil, prepare to poach the eggs: crack an egg into a small bowl and then use a spoon to swirl the water into a "hurricane". Once swirling, carefully dip the egg into the "eye" of the "hurricane". Let boil for 4-6 minutes depending on how soft you like your egg. Use a slotted spoon to remove the poached egg from the pot.
• Top your crab cake with avocado, the poached egg, and hollandaise sauce. Bon Appetite!

The star of this benedict is, of course, the succulent crab cake. It provides a rich, flavorful base that perfectly complements the silky hollandaise sauce and the poached egg. It's a luxurious twist on the classic eggs benedict that we're sure you'll love to make over and over this year!