Baked Eggs & Crab
Crab meat can be quite expensive but this breakfast treat is definitely worth it. The moist and succulent crab is delicious in the baked eggs. The hint of soy sauce and the rich coconut flavour really drives this over the edge. Its simple to make and cleanup is a breeze, my kinda cooking.
I hope you enjoy x
1 cup crabmeat, cooked
2 tablespoons soy sauce
2 tablespoons coconut cream
4 large eggs
Salt & pepper for seasoning
Butter, for greasing
To garnish: Tomato wedges and a few sprigs of parsley
Preheat the oven to 375 degrees.
Lightly grease the ramekins with butter and set aside.
Divide the crab meat equally in the two dishes and top with a tablespoon of soy sauce.
Break the eggs directly into the ramekins and top with the coconut cream. Season, then dust with cayenne pepper for a spicy kick.
Place the dishes into the oven and cook for 10-12 minutes depending on how done you like your eggs.
Garnish and serve hot with buttered hot toast.