Ingredients:
- crushed red pepper flakes (optional)
- fresh thyme sprig (optional)
- louisiana hot sauce (optional) or dat'litre do-it hot sauce
Directions:
- Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute.
- Add creme fraiche, salt, and pepper; beat vigorously with a whisk for 1 minute.
- Heat butter and oil & crushed red pepper flakes in a large nonstick skillet over medium-high heat.
- Add shallot to pan; saute 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 890.96 Kcal (3730 kJ) | ||
| Calories from fat | 157.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.45g | 27% | |
|---|---|---|---|
| Cholesterol | 189.65mg | 63% | |
| Sodium | 1784.43mg | 74% | |
| Potassium | 487.49mg | 10% | |
| Total Carbs | 137.41g | 46% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 8.5g | 34% | |
| Protein | 43.91g | 88% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 1.4mg | 8% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 215.58 Kcal (903 kJ) | ||
| Calories from fat | 38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 27% | |
|---|---|---|---|
| Cholesterol | 45.89mg | 63% | |
| Sodium | 431.76mg | 74% | |
| Potassium | 117.95mg | 10% | |
| Total Carbs | 33.25g | 46% | |
| Sugars | 0.59g | 10% | |
| Dietary Fiber | 2.06g | 34% | |
| Protein | 10.62g | 88% | |
| Vitamin C | 2.3mg | 16% | |
| Iron | 0.4mg | 8% | |
| Calcium | 11.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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