If your sauce is too thick, add water to thin, about a teaspoon at a time. Poach the eggs in simmering water. Place one crab cake on each plate, top with poached egg, then sauce.

Poach 8 eggs by whatever method you choose. (Fresh eggs are best as they hold their shape better.) I use a large skillet with about 1-2 inches of water, add 1 Tbsp or two of vinegar and bring to ...

Remove the crab cakes from the oven and transfer to a large serving platter. For the poached eggs, combine 2 1/2 cups water, the vinegar, and salt in a medium saucepan and bring to a boil.