Make hollandaise sauce:

1. In a medium bowl, whisk 4 egg yolks and lemon juice until thickened and doubled in size.
2. Place over pan of simmering water being careful bowl does not touch water.
3. While whisking rapidly, slowly drizzle in butter and continue whisking until all butter has been added.
4. Remove from heat and add cayenne pepper and set aside.

Prepare the spinach mixture:

1. In a medium sauté pan, add 4 slices bacon chopped and cook until browned.
2. Add spinach to bacon and cook until spinach is wilted.

Poach eggs:

1. Place a sauce pan on medium heat. Add 2 inches of water and vinegar and heat until bubbles start. Maintain this heat and do not let water boil. Crack eggs directly into water and allow to cook for 3-4 minutes or until desired doneness.

Make the crab cakes:

1. Mix crab, bread crumbs, mayo and nutmeg and form into 4 equal portions and patty to the size of the english muffins.
2. Place a sauce pan on medium heat. Add 2 inches of water and vinegar and heat until bubbles start. Maintain this heat and do not let water boil. Crack eggs directly into water and allow to cook for 3-4 minutes or until desired doneness.
3. In a medium sauté pan, add oil and place all crab cakes and cook over medium heat for 2 minutes, turn and cook on other side an additional 2 minutes.

Assemble Eggs Benedicts:

1. Toast muffins and place them on a serving plate.
2. Top with spinach mix, and then the crab cakes.
3. Using a slotted spoon, slowly remove eggs from simmering water and top on the crab cakes.
4. Spoon hollandaise sauce over eggs and garnish with cayenne pepper.