Sautéed Crab over Eggs Benedict

2 English muffins, sliced in half, toasted and buttered
4 eggs, poached (see method below)
8 slices Canadian bacon, pan fried
1 Pkg Knorr brand Hollandaise Sauce, prepared according to package, an optional
1 teaspoon of freshly squeezed lemon juice adds a delightful zest
1 cup fresh lump crab meat (fresh is always better than canned or frozen)
1 Tbsp fresh parsley, chopped

Prepare crab meat: 1 Tbsp butter and 1 tsp olive oil in skillet over medium-high heat.

Add crab and parsley, saut three minutes. Remove from heat and set aside.

Putting it all together:

Place buttered muffin half on serving plate. Add two slices Canadian bacon.

Top with poached egg, Hollandaise sauce and sauted lump crab.

Serving tip: When serving brunch, we like our Eggs Benedict with steamed asparagus and crab-stuffed baked tomatoes.

For great poached eggs:

2 quarts water and three ounces white distilled vinegar in 4-qt saucepan.

Bring to mild boil. Crack each egg into small cup, keeping yolk intact.

Carefully slide egg into poaching liquid. Continue at mild boil three minutes or until egg white is firmly set. Remove eggs from liquid with slotted spoon and blot carefully with paper towel, serve immediately.

Note: For best shape and texture of poached eggs; never add salt to poaching liquid!