Divinely Rich Eggs Benedict with Crab - bacon

Method

• Preheat the oven to 350 degrees F.
• Lay the bacon slices on a rack on a baking sheet.
• Bake until crispy, 15 to 20 minutes.
• Set aside and keep warm.
• Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter.
• Whisk in the prepared hollandaise.
• Set aside and keep warm.
• Put the pesto into a small bowl and mix in the herbs.
• Thin it with a little water.
• Melt the remaining 2 tablespoons butter in a medium skillet over medium heat.
• Cut the croissants in half and cook them in the butter until they are nicely browned.
• Warm the crab in the same pan.
• Bring a medium skillet of water to a very gentle simmer and add the white vinegar.
• Crack an egg into a small dish and carefully slip it into the water.
• Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk.
• Remove with a slotted spoon onto a paper-towel-lined plate.
• Continue with the rest of the eggs.
• To assemble: Put 2 croissant halves onto a plate.
• Cut 4 bacon strips in half and lay the strips on top of the croissants.
• Place 2 poached eggs on top of the bacon.
• Place a spoonful of crabmeat on top.
• Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each.
• Drizzle the pesto around the plate.