| 1 | Prepare the hollandaise sauce, and keep it warm. |
| 2 | Mix the water with the vinegar (which will help the egg whites set quickly) and put it with the salt in a wide, shallow saucepan. |
| 3 | Bring water to boil, then reduce heat to gentle simmer. |
| 4 | One at a time, break each egg into a separate small dish or bowl; then, holding the bowl very near the surface of the water, gently slip in the egg. |
| 5 | Add more eggs to the pan, taking care not to crowd them. |
| 6 | continue simmering until whites are firmly set and yolks are covered with slightly opaque film, about 3 minutes. |
| 7 | Then use a slotted spoon carefully to remove each egg to a folded kitchen towel to drain. |
| 8 | With small kitchen knife, carefully trim any ragged edges from whites. |
| 9 | while the eggs are poaching, melt half the butter in large skillet over moderate to low heat, and saute the crab meat until heated through. |
| 10 | split and toast the english muffins and spread their cut sides with remaining butter. |
| 11 | Place two muffin halves on each serving plate. |
| 12 | Top each half with some crab meat and then a poached egg. |
| 13 | Spoon or pour enough hollandaise over each egg to cover it and spread down the side of the muffin onto the plate. |
| 14 | If you wish, garnish with a dusting of paprika and half an orange slice. |
| 15 | makes 4 servings. |
| 16 | orange hollandaise sauce: |
| 17 | in a small saucepan, melt butter over low heat until it"s all liquid. |
| 18 | Place remaining ingredients in a food processor or blender and process until smoothly blended. |
| 19 | With the machine running, pour in the melted butter in a slow, steady stream until it is completely mixed in and the sauce is thick. |
| 20 | Transfer sauce to small metal or glass bowl, and set it inside a larger bowl or 1)an of hot water to keep it warm. |
| 21 | makes about 1 ?cups. |
| 22 | "breakfast & brunch book" (hpbooks, $19.95), from the hayward daily review, 11/9/92. |
