Whispery Scrambled Eggs With Crabmeat and Herbs |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Whisking the eggs vigorously (even with an immersion blender) yields fluffy, whispery results says Kim Sunee. This recipe is adapted with permission from her book, Trail of Crumbs; Hunger, Love and the Search for Home.;) 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. Ingredients:
4 large eggs, lightly beaten |
2 large egg whites, lightly beaten |
1 tablespoon creme fraiche |
1/4 teaspoon fine sea salt |
1/4 teaspoon fresh ground black pepper |
1 teaspoon butter |
1 teaspoon olive oil |
1 shallot, thinly sliced |
4 teaspoons chopped fresh parsley |
1 teaspoon chopped fresh tarragon (we didn't add, personal preference) |
1 teaspoon chopped fresh thyme |
crushed red pepper flakes (optional) |
1 cup lump crabmeat, drained and shell pieces removed |
16 slices diagonally cut french baguettes, toasted (1/2-inch thick) |
fresh thyme sprig (optional) |
louisiana hot sauce (optional) or dat'l do-it hot sauce |
Directions:
1. Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute.
2. Add creme fraiche, salt, and pepper; beat vigorously with a whisk for 1 minute.
3. Heat butter and oil & crushed red pepper flakes in a large nonstick skillet over medium-high heat.
4. Add shallot to pan; saute 2 minutes, stirring frequently.
5. Stir in parsley, tarragon, and thyme; reduce heat to medium-low.
6. Whisk egg mixture.
7. Add egg mixture to pan; cook 1 minute, stirring occasionally.
8. Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently.
9. Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving.
10. Garnish with thyme sprigs and serve with hot sauce, if desired.
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