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