ingredients
serves: 4
Butter for greasing
1/2 cup (6 ounce) canned crab meat
4 teaspoons brandy
4 large eggs
Salt and black pepper
4 tablespoons light cream
Cayenne pepper
To garnish: a few sprigs of chervil or parsley
To serve:
bread for toast, butter for spreading
method
1. Preheat the oven to 190°C (375°F). Lightly grease four ramekins with the butter.
2. Put a quarter of the crab meat into the bottom of each of the dishes and sprinkle a teaspoon of brandy over each.
3. Break an egg carefully into each dish. Season with salt and pepper, then spoon a tablespoon of cream round the yolk of each egg. Dust lightly with cayenne pepper.
4. Put the dishes onto a baking sheet and bake for 10 - 15 minutes, or until the egg whites are set but the yolks are still soft.
5. Meanwhile, rinse, dry and chop the chervil or parsley, and make and butter the toast.
6. Serve the eggs hot, in their dishes, sprinkled with the chervil or parsley, accompanied by the toast. Variation
11 users have helped to rate this recipe.
more information
Strips of smoked salmon and a dash of sherry can be used instead of the crab and brandy, or you could use 2 chopped anchovy fillets with a very little chopped thyme and a sprinkling of brandy.
