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One of my favorite flavors to come at the end of summer is the Hatch Green Chile festival. I bought some green chile crab cakes from the HEB seafood department and baked per the directions.

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While they where baking I made the hollandaise sauce (click HERE for recipe). When the crab cakes where ready I topped a toasted English muffin with one then added a poached egg and the hollandaise sauce. Serve with some hash browns and you have  an easy elegant breakfast. 

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