In a bowl over simmering water, whisk together the egg yolks and lemon juice for about 2–3 minutes until thickened. Gradually drizzle in the melted butter, whisking to create a smooth, creamy sauce. Season with salt and pepper to taste.

Bring a pot of water to a gentle simmer. Create a whirlpool using a spoon and slide in each egg, poaching for about 3 to 4 minutes until the whites are set and yolks remain runny.

Slice the English muffins in half and toast them until golden brown, approximately 3 to 4 minutes. Spread a layer of butter on each half.

On each toasted muffin half, place a spoonful of fresh crab meat followed by slices of avocado, arranging them attractively.

Top each muffin with a poached egg and drizzle warm hollandaise sauce over the eggs.

Sprinkle with black pepper and chopped herbs; serve immediately with a lemon wedge on the side.