Instructions: Make Hollandaise Sauce: Mix the egg yolks, water and lemon juice and whip for 2 minutes with a wire whisk. In a double boiler, melt the butter. Put aside and keep warm, but not hot. Put the egg mixture in a bowl and set on top of the double boiler. Whip constantly with a wire whisk and add butter in a steady, very slow stream (otherwise the egg mixture will break). The sauce is ready when it reaches the consistency of thick molasses. Add cayenne pepper.

Eggs: Poach eggs, then put in a bowl with ice water (they will keep overnight in the refrigerator). Toast the muffins. Warm the crab meat in the microwave oven or by placing in hot water for a few minutes, then squeezing out the excess water. Place the crab meat on the muffins. Top with the eggs heated in hot water for 2 minutes, and garnish with the hollandaise sauce and fresh dill. 4 servings.

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