Crab scrambled eggs on buttered toast

Ingredients for 1 servings:

• 1 slice(s) toast (wholemeal toast)
• e.g. butter
• 2 eggs
• 1 tbsp cream
• ½ onion(s), red
• n. B. Salt
• Pepper, from the mill
• 100 g crab, from the refrigerated section
• Dill, for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

a quick snack or a starter to a meal

Using a dessert ring, cut a slice from the toast and fry it in butter on both sides until golden brown. If you want to save calories, you can also toast the slice of toast and then cut out the round slice. Finely dice the onion and sauté it in a little butter over low heat until translucent. Whisk the eggs with cream, salt, and pepper and add to the onions in the pan. Fry the scrambled eggs, stirring constantly; they should still be slightly moist. Finally, add 60g of crab and let them warm briefly in the pan. Place the dessert ring back around the round slice of toast and fill it with the scrambled eggs and crab. Add more butter to the pan and heat the remaining crab. Place them around the scrambled egg tower, then add the butter. Remove the dessert ring. Serve garnished with dill.