In a mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, panko breadcrumbs, beaten egg, salt, and pepper. Mix gently to combine.

Form and Cook Crab Cakes

Shape the mixture into patties. Heat olive oil in a skillet over medium heat and cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove and set aside.

Bearnaise Sauce Preparation

Prepare the Bearnaise Sauce

In a small saucepan, combine the white wine vinegar, shallot, and half of the tarragon. Heat over medium heat until reduced by half. Strain into a bowl and let cool.

Make the Sauce

In a heatproof bowl, whisk egg yolks and the vinegar reduction over a pot of simmering water. Gradually add melted butter while whisking until thickened. Stir in remaining tarragon, salt, and pepper.

Poaching Eggs

Poach the Eggs

Bring water and vinegar to a gentle simmer in a saucepan. Crack the eggs into a small bowl, then gently slide them into the simmering water one at a time. Poach for about 3-4 minutes until whites are set and yolks are runny. Remove with a slotted spoon.

Breakfast Potatoes Preparation

Cook the Potatoes

In a skillet, heat olive oil over medium heat. Add diced potatoes, salt, pepper, and paprika. Cook until potatoes are tender and golden brown, stirring occasionally. Sprinkle with fresh parsley before serving.

Assembly

Assemble the Dish

Place a crab cake on a plate, top with a poached egg, and drizzle with bearnaise sauce. Serve with breakfast potatoes on the side.