Etta’s Dungeness Crab Eggs Benedict with Lemon Dill Hollandaise

INGREDIENTS

8 oz

Dungeness crabmeat, fresh

2 tsp

Dill, fresh

1 tbsp

Shallot

6 oz

Spinach, fresh leaves

Egg yolks, large

Eggs

1 1/2 tsp

Lemon juice, freshly squeezed

3 tbsp

Champagne vinegar or other mild vinegar

English muffins

1 1/8 cups

Butter, unsalted

2 tbsp

Water, hot