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Eggs in crab sauce

updated

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Ingredients for 4 servings:

  • 4 eggs
  • 1 small onion(s)
  • 1 piece(s) butter, melted
  • 1 pinch of saffron powder
  • 1 shot of sherry
  • 100 g crème fraîche
  • 100 g crabs, without shell
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

a delicious snack or a fine starter

Boil the eggs, or for something more sophisticated, poach them in vinegar and water. Meanwhile, melt the butter and dice the onion. Fry the diced onion in the butter until translucent. Sprinkle with the saffron, add a dash of sherry and the crème fraîche, and reduce the heat to a little higher until creamy. Add the shelled crabs to the sauce and season with salt and pepper. Pour over the cooked eggs. Serve with a bed of salad and some toasted bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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