Give him breakfast in bed this Father’s Day

Blanch diced potato in boiling salted water until just tender and edges start to round. Reserve 2 tablespoons of the blanching liquid. Strain and cool potatoes on a sheet pan in a single layer at room temperature. Stew cleaned and diced white of leek with the reserved blanching liquid and 1 tablespoon of the butter in a fry pan over medium heat until the water has evaporated and the leeks are tender. Remove from pan and cool.

In a mixing bowl, toss the chilled potato with the chilled leeks and the crab. Taste and adjust seasoning if needed.

Place a 3 1/4 topped 8 hole muffin pan on your work surface. Spray 1 mist of canola oil into a muffin hole and repeat for the additional 3 muffin holes. Bring a small pot of salted blanching water to a boil. Place pot on a trivet next to the muffin pan. Dip one leaf of spinach into the water 4 leaves at a time for 20 seconds, remove leaves, pat dry and then line the muffin pan with the spinach. It should take 4 leaves of spinach per muffin hole to completely line it to the top. Line 4 total muffin holes. Crack two eggs in a small cup, making sure to not break the yolks. If yolk breaks, discard and use a new egg. Repeat 3 times. Pour a small amount of egg white from each cup into the crab mixture. Toss completely. Fill each of the 4 muffin holes with the crab, leek, potato, and egg white mixture until the holes are 2/3 full. Place the 2 two portioned eggs into each muffin hole and then season eggs with salt. Mist the eggs with a quick spray of canola oil. Repeat with 3 remaining cups of eggs. Cover the muffin pan with Saran Wrap. Place the muffin pan in a large roasting pan filled with enough water to come halfway up the side off the muffin pan. Place in a 300-degree oven and bake until the eggs are just set up and all of the ingredients are warm. Remove the eggs from the muffin pan with a small spatula, taking care to keep the eggs' integrity of shape.

While the eggs are cooking in the oven, heat a small fry pan with 1 mist of the canola oil. Sprinkle the tomato quarters with the Old Bay seasoning, salt and pepper, and cook in the hot pan for 20 seconds and then flip and cook an additional 20 seconds. Hold tomatoes warm.

Also while the eggs are cooking, heat 2 ounces of the champagne in a small saucepan until hot but not boiling. Whisk in the room-temperature butter a bit at a time so that the sauce stays warm but does not boil. Hold warm until ready to serve.