In a double boiler or heatproof bowl set over simmering water, whisk together 2 egg yolks and 1 tablespoon fresh lemon juice until thickened, about 2 minutes.

Slowly drizzle in 1/2 cup melted unsalted butter while whisking constantly until the hollandaise sauce is smooth and creamy, about 3 minutes; season with salt and pepper and keep warm.

Bring a large pot of water to a gentle simmer and add a splash of vinegar; maintain the water at 180°F (82°C).

Crack each of the 8 eggs into a small bowl, then gently slide each into the simmering water and poach for 3 to 4 minutes for runny yolks; remove with a slotted spoon.

While eggs are poaching, split and toast 4 English muffins until golden brown.

Divide 1 cup lump crab meat evenly over the toasted muffin halves on serving plates.

Top each muffin half with a poached egg, then spoon hollandaise sauce generously over the eggs.

Garnish with chopped fresh chives and serve immediately with your choice of sides such as mixed greens or fresh fruit.