- 1 (6 oz) can Chicken of the Sea® Lump Crab, drained
- 1 teaspoon butter or olive oil
- 4 poached eggs
- 2 toasted English muffins (cut in half)
- 4 oz. Hollandaise sauce, warmed
- minced flat-leaf parsley, for garnish
- Sauté crabmeat in butter or oil.
- Poach the eggs and toast the English muffins.
- Place poached eggs on top of toasted English muffins. Top eggs with Hollandaise sauce.
- Top with sautéed crabmeat and garnish with parsley.