1 clove garlic
drizzle of olive oil
2 French rolls
8 oz cooked crab meat
1/4 cup white vinegar
2 eggs
1/4 cup mayo
4 lettuce leaves (buttercup lettuce preferred)
1 tsp fresh lemon juice
4 thin slices of tomato
salt and pepper

Avocado Fries
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1 large ripe avocado
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp granulated onion (onion powder)
1/8 tsp granulated garlic (garlic powder)
1 pinch cayenne
1 cup buttermilk
Vegetable oil for frying

1) Prepare poached eggs. In a saucepan, fill with water, add vinegar and pinch of salt. Bring to boil over medium-heat. Break one egg into a small bowl. Then gently pour egg into boiling water. Repeat the same for remaining eggs. Poach till the white is set and yolk is still runny, 3-4 minutes. Carefully transfer to paper towels to drain.

2) Prepare rolls. Brush olive oil onto the cut sides of french rolls. Cut garlic clove into half. Rub the cut end of garlic on the cut sides of french rolls. Toast rolls lightly under the broiler.

Avocado Fries 

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3) For avocado fries, heat about 2 inches of oil in large pot. While oil is heating, halve, pit and peel the avocado and cut into 1/2-inch slices.

4) In a shallow dish, toss together flour, salt, pepper, onion, garlic and cayenne. Put buttermilk in another shallow dish.

5) Work in batches. Dip avocado slices in buttermilk, then coat with seasoned flour. Fry avocado slices until golden brown, about 2 mins. Drain on paper towels while frying the rest of the slices.

6) To serve, spread may on both cut sides of the rolls. Season lettuce and tomatoes with salt, pepper and drizzle of lemon juice. Lay lettuce and tomato on bottom of each roll. Then spoon crab meat on top. The add poached egg on each roll. Sprinkle with black pepper and serve immediately with avocado fries.

You can also use lobster meat for this sandwich too.