Crab Benedict on an English Breakfast Muffin Recipe | Food Network UK

Ingredients

• For the muffins
• 150g plain flour
• 100ml warm milk
• 150ml warm water
• 25g melted butter
• 1 teaspoon salt
• 1x 7g sachet dried yeast
• For the Crab Benedict
• 2 egg yolks
• 250g clarified butter or ghee, melted
• 50ml white wine vinegar
• A squeeze of lemon juice
• 200g white crab meat
• 200g brown crab meat
• 1 tablespoon crème fraiche
• Squeeze lemon juice
• 2 tablespoons chives, chopped
• 800g baby spinach, cooked