Orangina Hollandaise Over Poached Eggs & Crab Cakes Recipe

# Orangina Hollandaise over Poached Eggs and Crab Cakes

This bright citrusy version of Hollandaise goes perfectly with Crab Cake Benedict.

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Hollandaise Ingredients:

4 large eggs + 1 yolk + number of poached eggs you’d like to make

4 sticks of butter, cut into chunks

1 teaspoon champagne vinegar

1/3 cup Orangina

2 teaspoons Old Bay + more if desired

Orangina Hollandaise:

1. Start melting butter in a small saucepan over medium heat.
2. Combine 3 large eggs, 1 yolk, champagne vinegar, Orangina, and Old Bay in a blender. Blend for 1 minute.
3. Once the butter boils, slowly drizzle it into the running blender.
4. Taste, and add more Old Bay if desired.

Layer poached eggs on freshly cooked crab cakes and top with Orangina Hollandaise. It will be sure to impress any breakfast party!

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