A superbly luxurious breakfast for two – sweet, delicate white crab tops silken ribbons of scrambled egg, whilst the brown crab butter gives the toast some punch. The crab butter doesn’t necessarily have to be used in one go – there is plenty of it and will keep in the fridge for a couple of days. Try adding it to cheese on toast for an indulgent treat!
4 Large Eggs, whisked
2 Thick Slices of Sourdough Bread, toasted
50g White Crab Meat
50g Brown Crab Meat
50g Salted Butter, room temperature
juice of ½ a Lemon
¼ tsp of Sweet Paprika
1 Small Bunch of Chives, finely diced
Generous Pinch of Salt and Pepper
Knob of Butter
1. To make the crab butter, place the softened butter, brown crab meat, lemon juice, paprika and a pinch of butter into a bowl and mix thoroughly until smooth and fully combined. Refrigerate until needed.
2. Place a large frying pan over a medium-high heat and melt a large knob of butter in the pan.
3. Crack the eggs into a bowl and whisk lightly with salt and pepper to season. Pour the eggs into pan and immediately reduce to a medium-low heat, stir gently until you start to see small ribbons of egg forming amongst the runny eggs.
4. Once you have a 50/50 ratio of cooked egg to runny, remove the pan from the heat and fold in about ½ of the white crab meat. The eggs will continue to cook as you do this but will retain a glossy, unctuous texture.
5. Once the eggs are cooked, it’s time to build your breakfast – generously butter your toasted bread with the crab butter before folding over the scrambled eggs. Top the eggs with the remaining white crab meat, diced chives and a dusting of paprika. Serve immediately with dressed leaves.