DUNGENESS CRAB: Remove the crab meat from the refrigerator, set aside. (The crab is best at room temperature in this recipe.)

HOLLANDAISE SAUCE: Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl and until the mixture is thickened and doubled in volume.

Place the bowl over a saucepan containing 2-inches of simmering water (or use a double boiler) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and almost doubled in volume.

Remove from the heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. (If the sauce gets too thick, re-warm over the double broiler, and whisk in a few drops of warm water if needed.)

ENGLISH MUFFINS: Preheat the oven to broil. Toast the English muffins, cut sides up, on a rimmed baking sheet. Toast until golden brown, about 1-2 minutes.

POACHED EGGS: Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. (This will make the egg whites cook faster and not spread.) Bring to a slow boil. Working in two batches, swirl the water to create a vortex, gently crack one egg at a time into the vortex taking care not to break the yolks. Repeat adding 3 more eggs. Reduce the heat to a gentle simmer. Cook for 3 ½ minutes until the egg white is set and yolk remains soft. Line a plate with paper towels. Remove the eggs with a slotted spoon, dab on paper towels to remove any excess water. Repeat with the remaining 4 eggs.

TO ASSEMBLE: Heap 1/3 cup of crab meat onto each English muffin, place 1 poached egg on top of the crab, spoon hollandaise over each poached egg. Garnish with fresh parsley and/or chives and cracked pepper to taste. Enjoy!