Crab Eggs Benedict

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.1 teaspoon ground pepper 
• 2 tablespoons dijon mustard 
• 3 cups crabs picked over at room temperature
• 6 large egg yolk 
• 12 large eggs 
• 6  muffins english
• 0.3 cup juice of lemon 
• 0.5 teaspoon salt 
• 1.5 cups butter unsalted melted

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• double boiler
• stove
• slotted spoon

Directions

1. Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water.
2. Whisk yolk mixture to blend.
3. Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140, then adjust heat to maintain temperature (remove from simmering water if necessary).
4. Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste.
5. Remove from stove and set aside.
6. Preheat oven to 45
7. Split English muffins and arrange on a baking sheet in a single layer.
8. Bake until toasted, about 5 minutes.
9. Put 2 muffin halves on each plate and top with crab, dividing evenly.
10. Poach eggs: Bring 1 in. water to boil in a 12-in.-wide pan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3 to 4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each crab-topped muffin half.
11. Top each egg with 2 to 3 tbsp. reserved hollandaise sauce and serve hot.