Gulf Coast Crab Benedict with Cilantro Hollandaise – Fustini's Oils & Vinegars

Ingredients

• 1 cup flour
• pinch salt
• 1/2 stick butter - cold and cut into small pieces
• 1/2 teaspoon baking powder
• 1 jalapeno - seeded and minced
• 2 slices cooked bacon - finely chopped
• 1 teaspoon Fustini’s Cilantro and Onion olive oil
• 3-4 tablespoons buttermilk
• Cilantro Hollandaise
• lump crab
• 2 egg yolks
• 1/2 teaspoonFustini’s Cilantro and Onion olive oil
• 1 teaspoon Farm Style Sriracha
• 1/2 teaspoon heavy cream
• 1 to 2 sticks butter - melted
• 1 tablespoon fresh cilantro
• water
• 1 teaspoon Fustini’s Apple Cider Vinegar
• 6 eggs