Brown-Butter Crab Benedict with Old Bay Hollandaise

Place 2 muffin halves, cut side up, on each of 4 plates. Divide crabmeat among muffin halves. Using a slotted spoon, remove eggs from skillet, and gently place 1 egg on top of crabmeat on each muffin half. Top each serving with 1 to 2 tablespoons hollandaise. Sprinkle with chopped chives, and serve immediately.

4 Steps to Foolproof Poached Eggs1. Add water to a large skillet, filling two-thirds full.2. Bring to a boil over high; reduce heat to medium, and simmer. Stir in vinegar.3. Break each egg into a custard cup; gently slip eggs into water in skillet.4. Cook until desired degree of doneness (3 minutes for runny yolks, or 4 to 5 minutes for cooked yolks).

Whisk in lemon juice and Old Bay seasoning until blended. (Reserve remaining clarified butter for another use.) Keep hollandaise warm.

Prepare the crab: Cook butter in a skillet over medium, stirring often, until butter begins to turn golden brown, 1 to 1 1/2 minutes. Add crabmeat, and gently stir to coat. Cook, stirring occasionally, until warmed through, about 2 minutes. Set aside, and keep warm.

Prepare the eggs: See "4 Steps to Foolproof Poached Eggs," below.