Crab Benedict

In a large bowl, whisk together all ingredients except for the crab and red peppers. Gently fold in the crab and peppers. Reserve. *Cook's Note: When mixing the crab and peppers, be careful not to break up the crab too much. Combine all ingredients, except the vinegar, in the top of a double boiler , over boiling water. Whisk until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth . Stir in the vinegar. Bring the water, vinegar and salt to a low simmer in a medium saucepan . Crack an egg into a small ramekin and gently slide the egg into the water. Crack another egg into the same cup and while the water returns to a low simmer , slide the second egg into the water. Repeat. Let lowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft runny yolks. Remove with a slotted spoon onto a paper towel lined plate. Top a cheesy biscuit with a poached egg. Add a small scoop of crab salad on top of the egg. Spoon the hollandaise over the egg and garnish with parsley. Serve immediately.