Crab Eggs Benedict Recipe - Great British Chefs

Ingredients

• 25g of brown crab meat
• 1 tbsp of mayonnaise
• 100g of white crab meat
• 1 tsp lemon juice
• salt
• black pepper, freshly ground
• 3 egg yolks, free-range
• 1 small shallot, peeled and sliced
• 1 garlic clove, peeled and sliced
• 1 bay leaf
• 3 coriander seeds
• 2 white peppercorns
• 1 sprig of tarragon
• 100ml of white wine vinegar
• 125g of unsalted butter, melted
• 2 free-range eggs
• 1 dash of white wine vinegar
• 2 English muffins