Fluffy scrambled egg topped with delicious fresh crab – great for brunch, lunch or a light supper
- 1tbsp olive oil
- 2 large or 4 small slices white country-style bread
- 1 clove garlic, halved
- 30g (1oz) butter
- 4 eggs, beaten
- 100g tub white crabmeat
- A little cress, to garnish
- Salt and freshly ground black pepper
Drizzle the olive oil over both sides of the bread. Griddle the slices for a few mins until browned and crisp. Rub one side of each slice with the garlic clove to get as much flavour into the bread as possible.
Meanwhile, melt the butter in a small pan, add the beaten eggs and cook over a low heat, to scramble them.
Spoon the eggs on the garlic-flavoured toast, then top with the crabmeat and garnish with cress. Sprinkle with salt and freshly ground black pepper.
To get big soft “flakes” of egg, don’t stir them too much while they are cooking. Scrambled egg also tastes great topped with smoked salmon, anchovies or ham.