Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      tablespoons   butter -- cut in 1/2" pieces
   1      pound         fresh crabmeat
     1/8  teaspoon      cayenne pepper
     1/2  teaspoon      salt
   8      large         eggs
   1 1/2  tablespoons   vinegar
     1/2  teaspoon      paprika
                        -----brandied cream sauce-----
   3      tablespoons   butter
   2      tablespoons   finely chopped onion
   3      tablespoons   flour
   1 1/2  cups          milk
   2      tablespoons   brandy
   1      teaspoon      fresh lemon juice
     1/8  teaspoon      cayenne pepper
   1      teaspoon      salt

Preparation:

Sauce: In a heavy saucepan melt butter, add onions and sauté until they are soft but not brown. Add flour and cook for 2 minutes stirring constantly. Whisk in milk and cook until sauce thickens and is smooth. In a small pan warm brandy and ignite. When the flame subsides add to the sauce with the lemon juice, cayenne and salt. Taste for seasoning. Keep warm while you prepare the crabmeat and eggs. Melt butter in a skillet and add crabmeat, salt and cayenne to taste. Sauté the crabmeat for about 6 minutes over medium heat. Poach eggs in water with 1-2 tablespoon vinegar. Divide sautéed crabmeat among 4 ramekins and cover each portion with 2 poached eggs. Top with brandied cream sauce. Sprinkle with paprika. Serve with toast or garlic bread.