Eggs, Crab, Butter, n Toast
Elevate your brunch experience to a new level with this delectable toast creation. This recipe offers a harmonious blend of simplicity, decadence, and satiation, ensuring a swift and convenient meal solution that can be whipped up effortlessly in just a few moments.
Ingredients
100g Unsalted Butter
50g Green Onion
50g Cilantro
2 Eggs
2 Slices of Sourdough
100g Dungeness Crab meat
20ml Olive Oil
20ml heavy cream
Salt
White pepper
Black pepper
Recipe
To make the butter:
season 50g of roughly chopped scallions with olive oil and salt
Roast them on an open flame (gas stove works well!)
Roughly chop 50g of cilantro
Scoop some “crab butter“ from the head of the crab
Put everything in a food processor (or blender) with some softened butter
Pulse until butter is homogenous.
Season butter to taste with white pepper and salt.
For the dish:
Use olive oil to toast the sour dough slices in a pan until golden on both sides
In another pan warm up your 100g of crab meat with some of the compound butter on a low heat
Crack 2 eggs in a bowl and mix until homogenous
With a cold pan, melt some compound butter and pour in the beaten eggs.
Stir once in a while until a gooey texture begins to emerge
Add heavy cream and stir for another 2 minutes
Season with salt and black pepper to taste
Finally assemble your dish by layering the eggs and crab meat on the toast.
Garnish with fresh cilantro and some more compound butter and enjoy!
Prep Time
10 mins
Total Time
25 mins
Serves
2