4 Market Day Krabbycakes
4 Whole eggs
1 oz. Butter
2 cups fresh spinach
1 Tbsp. oil
1 Tbsp. lemon juice
Salt & pepper to taste


4 Large egg yolks
½ lemon, juiced, or to taste
1 pinch of salt
1 pinch cayenne pepper
1/2 cup salted butter, melted


NOTE: You can use a Hollandaise package or a can of Hollandaise sauce to make it simpler!


Sautés spinach with minced garlic in oil until fragrant and wilted. Place Krabbycakes on a well-oiled hot griddle and cook 2 to 3 minutes on each side, until thoroughly heated and golden.
Heat a pot of water with a squeeze of lemon juice to 160 degrees F. Carefully crack each egg and place into poaching water for 2 minutes. Scoop out gently and begin dish assembly. Place spinach on plate then the heated Krabbycake, carefully adding the poached egg.
Beat egg yolks, lemon juice, salt and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave to 20 to 25 seconds; whisk. Ready to create your Krabbycakes Benedict by topping your dish. Add paprika, cayenne pepper or black pepper if wanted.