Crab Eggs Benedict

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons butter 
• 1.5 teaspoons dijon mustard 
• 8 large eggs 
• 4  muffins english toasted
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 0.3 cup buttermilk reduced-fat
• 8 ounces lump crab meat fresh
• 0.3 cup canola mayonnaise 
• 4 servings cracked pepper black
• 1 tablespoon citrus champagne vinegar 

Equipment

• frying pan
• sauce pan
• whisk
• slotted spoon

Directions

1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk.
2. Add butter; stir until butter melts. Keep warm.
3. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer.
4. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness.
5. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab among muffins.
6. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce.
7. Sprinkle with cracked pepper.
8. Garnish with chives and tarragon, if desired.