2 eggs
1 English muffin (split and toasted)
½ cup spinach
1/3 cup cream
2 oz crab meat
1 clove garlic
salt and pepper to taste

Bring 2 quarts of water along with 3 tb white vinegar to a boil.
In a small sauté pan, sauté crab and spinach, deglaze with white wine, add cream and reduce until desired thickness is achieved.
Carefully place eggs in to water mixture for about 3 minuets to properly poach. Remove eggs and place on top of toasted English muffins drizzle sauce on top of eggs and garnish with crispy pancetta.