Scrambled Eggs with Crab and Chives

Make scrambled eggs with crab and chives, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
3 large, about 165 g Egg
80 g White crab meat (Fresh from the fishmonger or a chilled pot. Tinned works but is wetter; press it in a sieve first. Cooked, as sold.)
8 g Butter
40 g Watercress
A small bunch, snipped Chives
A squeeze Lemon juice
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Beat the eggs with salt and pepper. Melt the butter in a small non-stick pan over a low heat and add the eggs.
2. Stir slowly and constantly with a spatula, scraping the base, for three to four minutes until the eggs are thick and creamy but still loose.
3. Take the pan off the heat, fold in the crab and chives and let the residual heat warm the crab through. Squeeze over lemon and serve with the watercress.

Contains milk, eggs and crustaceans.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/scrambled-eggs-crab-chives

AI-generated images illustrating the recipe.

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