Follow Cookwork on Twitter
Follow Cookwork on Facebook

Scrambled Egg with Dungeness Crab

Crab4

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
4
serves

INGREDIENTS

4 farm eggs
1 tbsp. fresh butter
Fine sea salt, to taste
Fresh ground pepper, to taste
6 oz. Dungeness crab
1 tsp. Dijon mustard
1/2 tsp. chopped flat leaf parsley
1/2 tsp. minced chives
1 tbsp. 2 tsp. crème fraiche
Piment d’espelette or cayenne pepper, to taste
4 thin long strips of lightly smoked bacon, cooked crisp
4 slices toasted brioche

INSTRUCTIONS

  1. 1
    Bring 1 qt. of water to boil in a 2 qt. sauce pot.
  2. 2
    Break the top of the eggs in a medium size stainless bowl and wash the inside of the shells. Add the butter, salt and pepper to taste and place the bowl on top of the pot.
  3. 3
    Reduce the heat; while the water is simmering whip the egg mixture with a whisk until the mixture thickens. When most of the mixture is cooked, remove from the double boiler.
  4. 4
    Add the crab, mustard, parsley and chives and check the seasoning. Fill the egg shells with the scrambled eggs and top with a dollop of crème fraiche, sprinkling the piment or cayenne pepper over the top. Garnish with the bacon and serve immediately with the toasted brioche.

notes

Created by Pascal Sauton, Carafe

recipe search tags

preparation methods
Meals/Courses
cuisines European, French
Spinner Loading