In a bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and breadcrumbs. Form the mixture into patties.

Cook the Crab Cakes

Heat olive oil in a skillet over medium heat. Add crab cakes and cook until golden brown, about 4-5 minutes per side. Remove and keep warm.

Sauté Spinach and Bacon

In the same skillet, cook bacon until crispy. Remove bacon and add fresh spinach to the bacon fat, sauté until wilted. Chop bacon and mix with spinach.

Make the Hollandaise Sauce

In a double boiler, melt butter. Whisk together egg yolks and lemon juice until thick. Gradually add melted butter to the egg mixture, whisking continuously until thickened. Season with salt and pepper.

Poach the Eggs

In a pot of simmering water, crack the eggs gently and poach them for about 3-4 minutes until the whites are set. Remove with a slotted spoon.

Prepare the Fire Roasted Corn Grits

In another pot, bring water or broth to a boil. Stir in corn grits and cook according to package instructions. Mix in fire roasted corn, season with salt and pepper.

Assemble the Dish

On a plate, layer the crab cakes, top with sautéed spinach and bacon, add poached eggs, and drizzle with hollandaise sauce. Serve with fire roasted corn grits on the side.