In a large bowl, gently mix together the crab meat, breadcrumbs, mayonnaise, Old Bay seasoning, and one egg until just combined. Chill mixture in the refrigerator for about 20 minutes.

Heat a non-stick skillet over medium heat and add oil. Form patties and cook for 4-5 minutes on each side until golden brown.

Fill a saucepan with water and add white vinegar. Bring to a gentle simmer. Crack fresh eggs into a bowl and slide gently into the simmering water. Poach for 3-4 minutes until whites are set and yolks runny.

For the hollandaise, place a heatproof bowl over simmering water. Add egg yolks, lemon juice, and salt, whisking until thickened. Gradually add melted butter while whisking.

On each plate, place a crab cake, top with a poached egg, and drizzle with hollandaise sauce.

Garnish with chives or paprika and serve warm.