Nature’s Best Dairy® Eggs Pontchartrain


  1. Puree green onion and prepared hollandaise sauce in a blender. Reserve warm.
  2. 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.
  3. 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.


  • 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