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In a large saucepan of simmering water, add 1 teaspoon (5 ml) of white vinegar. Add eggs and poach to desired doneness.
Toast and butter english muffins. Place crab cake onto toasted muffin half. Remove and drain poached eggs on a towel and place onto crab cake.
Top with warm avgolemono sauce and serve immediately. Preheat oven to 425 F (220 C). In a large skillet, melt butter over medium heat and saute shallot, garlic and thyme until fragrant.
Add bread crumbs and stir often until light golden. Transfer to shallow dish. In a bowl, mix together mayonnaise, citrus zest and juice and chili sauce.
Add crabmeat, green onions, egg and mustard to mayonnaise mixture and stir. Season to taste.
Using about 4 tbsp (60 ml) of the mixture, make 1/2 in (1 cm) thick patties. Press lightly into bread crumb mixture, coating all sides.
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Place cakes on parchment-lined baking sheet and bake for 15 minutes, turning once, or until crisp and golden.
Avgolemono Sauce: Beat the egg whites until foamy. Beat in egg yolks, water, lemon juice, and 2-3 ladlesful of heated broth, a little at a time, beating (or whisking) continuously. The sauce will thicken and when it coats the spoon it is ready. Cover with a towel for a few minutes and serve.