Puree green onion and prepared hollandaise sauce in a blender. Reserve warm.
In saucepan add water, salt, and vinegar for poaching liquid. Bring to a low boil and crack eggs into water. Poach for 1-2 minutes depending on how cooked you would like the yolk.
Place warm crab cakes on plate and top with a portion of spinach and artichoke dip. Remove eggs with slotted spoon and place on top of crab cakes followed by a drizzle of grilled green onion hollandaise.
Ingredients
2 ea Empire’s Treasure® crab cakes, warmed
2 ea Nature's Best Dairy® Egg(s)
1 qt water
2 tbsp West Creek® Vinegar, White, Distilled
1 tsp Magellan® sea salt
1/2 cup West Creek® spinach and artichoke dip
Custom Culinary® hollandaise sauce
1/4 cup Peak Fresh Produce® Onion(s), Green, grilled to char
