Whispery Eggs with Crabmeat and Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Whisking the eggs vigorously (even with an immersion blender) yields fluffy, whispery results, says Kim Sunée. This recipe is adapted with permission from her book, Trail of Crumbs: Hunger, Love, and the Search for Home. Ingredients:
4 large eggs, lightly beaten |
2 large egg whites, lightly beaten |
1 tablespoon crème fraîche |
1/4 teaspoon fine sea salt |
1/4 teaspoon freshly ground black pepper |
1 teaspoon butter |
1 teaspoon olive oil |
1 shallot, thinly sliced |
4 teaspoons chopped fresh parsley |
1 teaspoon chopped fresh tarragon |
1 teaspoon chopped fresh thyme |
1 cup lump crabmeat, drained and shell pieces removed |
16 (1/2-inch-thick) slices diagonally cut french bread baguette, toasted |
thyme sprigs (optional) |
louisiana hot sauce (optional) |
Directions:
1. Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute. Add crème fraîche, salt, and pepper; beat vigorously with a whisk for 1 minute.
2. Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallot to pan; sauté 2 minutes, stirring frequently. Stir in parsley, tarragon, and thyme. Reduce heat to medium-low. Whisk egg mixture. Add egg mixture to pan; cook 1 minute, stirring occasionally. Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently. Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving. Garnish with thyme sprigs and serve with hot sauce, if desired.
3. Wine note: These eggs deserve a delicious sparkling wine, but the right bottle matters. A highly crisp, golden Champagne won't work as well here as a fuller-bodied, rich rosé sparkler that will complement both the crabmeat and the protein of the eggs, and look beautifully festive as well. Rosé Champagnes are very pricey; opt instead for a top-notch California rosé sparkler such as Gloria Ferrer Brut Rosé 2005 from Sonoma, California ($42). —Karen MacNeil
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