To make the Sous Vide Hollandaise Sauce

• Using your immersion circulator, preheat the water bath to 167 degrees F.
• Add all of the ingredients to a wide-mouthed Mason jar. Screw the on lid to just “finger-tight.”
• Once the water has preheated, add the jar. Make sure all of the ingredients are completely submerged under the water line. You might have to stack a mug or something on top of the jar to keep it from floating up and around in the water bath. Cook for 30 minutes.
• Remove the jar from water bath. Remove the lid. Insert the immersion blender into the jar and blend until the hollandaise is smooth and thick (should take about 2 minutes).
• If you'd like to thin it out a bit, you can add some water and blend again.
• To make the Sous Vide Soft Poached Egg
• Using a slotted spoon, gently slide the eggs into the bottom of the preheated (167 degrees F) water bath.
• Allow them to cook in the water bath for 12 minutes.
• Again using the slotted spoon, remove the eggs to an ice bath (to stop the cooking) for a about 1 minute.
• To make the Garlicky Spinach
• Heat the olive oil in a medium-sized skillet over medium heat.
• Add the garlic and sauté just until fragrant.
• Add the baby spinach, one handful at a time (and stirring occasionally), until wilted.
• Season with kosher salt, to taste.
• To assemble everything
• Heat the prepared crab cakes according to package directions.
• Toast the English muffins and place ¼ of the cooked spinach on the bottom half of each English muffin. Reserve the tops for sopping up the egg yolks and hollandaise.
• Place a crab cake on top of the spinach.
• Place one soft poached egg on top of each crab cake. To remove the eggs from their shells, you want to gently crack into the bottom of each egg. Once you peel away the shell at the bottom of the egg, the soft poached eggs will slide right out.
• Drizzle some hollandaise on top of the poached egg and dust with a little Old Bay seasoning.