4 XL egg yolks, room temperature (whites can be added to scrambled egg mixture
1 tablespoon freshly squeezed lemon juice
1 teaspoon Kosher Salt
1/2 teaspoon dry mustard
1-2 teaspoons pureed chipotle chilles in adobo sauce
6 oz white crab meat, drained and flaked
12 XL Eggs
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup sour cream
2 tablespoons butter
2 tablespoons snipped fresh chives
6 English muffins split, buttered and grilled to golden brown
Place the egg yolks, lemon juice, salt, mustard and adobo sauce in a 4 cup Pyrex measuring cup. Allow ingredients to come to room temperature. Using an immersion blender, blend ingredients 15 seconds.
Melt the butter in a small saucepan. With blender on, slowly pour the hot butter into the Pyrex cup and blend for 30 seconds, until the sauce is thick. Sauce can remain at room temperature for up to 1 hour, or keep sauce warm in Thermos type container.
In large bowl, beat eggs with salt and pepper. Stir in sour cream. Melt butter in large skillet. Add eggs, cook stirring occasionally until almost set. Add chives (reserve some for sprinkling on top)
Divide eggs evenly among English muffins. Top with Hollandaise Sauce.