How to make it

  • Prepare sauce by combining Hollandaise, salsa and lime juice, cook to desired thickness, then keep warm.
  • Blend crabmeat and Mexican seasoning. Warm immediately prior to serving.
  • For each serving, top 2 biscuit/muffin halves with 1 C crab meat, 2 poached eggs. Ladle 1/2 C sauce on top. Sprinkle with 2 T cheddar and 1 t cilantro.

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