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For the hollandaise sauce, in a medium saucepan (preferably one
with a lip for pouring), heat the butter until frothy. Use a spoon to
skim off the foam. In a blender, whip the egg yolks, lemon juice,
salt, pepper, and hot sauce for 3 to 5 seconds or until thickened.
With the blender running, slowly pour in the hot butter, leaving the
white milk solids at the bottom of the pan. Transfer the sauce to a
bowl. Before serving, reheat the sauce in the bowl set
over a pan of simmering water.
In a medium bowl, stir together the crabmeat, chives, lemon juice,
and 1/2 teaspoon pepper; set aside.
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Bring a large pot of water to a boil; add the vinegar. Crack each
egg into a separate cup. Reduce the water to a simmer and
carefully slide the eggs, one by one, into the water. Simmer eggs
for 3 to 5 minutes or until firm. Using a slotted spoon, transfer the
eggs to a plate lined with a clean dish towel.
Place a tomato slice on the bottom half of each muffin. Top each
tomato with some of the crab mixture and a poached egg. Drizzle
warm hollandaise sauce over eggs. Serve immediately with English
muffin tops.
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