Make crab cakes mixture: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. Refrigerate for at least one hour, or up to overnight.

Form into discs: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.

Coat: Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs

Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.

Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.

Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture to temper them (slowly warm them without scrambling them).

Once the butter has been incorporated, pour the mixture back into the saucepan. Remove from heat and set aside. Stir well and add another splash of cream to thin, if needed.

Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface, but not rolling.

Add a little splash of vinegar to the water. Crack one egg into a small measuring cup. Lower the egg into the simmer water, gently easing it out of the cup.

Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.

*It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.

Split English muffins in half (if using) and toast in toaster oven. Top each slice with a crab cake, and then a poached egg. Top with spoonful of hollandaise sauce. Garnish with chopped chives or parsley, if desired.