Description
This high-protein, high-fiber scrambled egg recipe is a healthy breakfast for special occasions, featuring white lump crab meat and asparagus.
Ingredients
Units
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Crab Meat and Asparagus Scrambled Eggs:
- 2 teaspoons extra virgin olive oil
- 8 spears asparagus, washed, woody ends removed, cut to 1/4” rounds
- 2 pinches fine sea salt, divided
- (1) 4.25 ounce can fancy white-lump crab meat, (such as Crown Prince Natural), drained, rinsed, shell fragments removed
- 6 sun-dried tomatoes in extra virgin olive oil, chopped
- 4 eggs, beaten
- 2 tablespoons unsweetened non-dairy milk (see note below)
- Fresh cracked black pepper to taste
Breakfast Salad:
- 4 handfuls baby spinach or arugula
- 2 tablespoons Shallot and Mustard Vinaigrette
Salad Garnishes (optional):
- 2 teaspoons hemp seeds
- 2 teaspoons pumpkin seeds
- 1 teaspoon capers
- Freshly shredded Parmigiano-Reggiano cheese
Instructions
- Sauté the Asparagus: In a large skillet over medium-low heat, warm the olive oil. Once hot, add asparagus and 1 pinch of salt. Sauté 3 minutes.
- Warm the Crab Meat: Add crab meat and sun-dried tomatoes and stir, being careful not to break up the crab meat. Cook 1-2 minutes.
- Scramble the Eggs: In a small bowl, whisk eggs, milk of choice, and 1 pinch of salt. Evenly pour egg mixture over the crab meat and veggies. Cook, gently folding the mixture a few times until you’ve reached the desired level of doneness, about 3 minutes.
- Prepare the Salad: While the eggs cook, toss salad greens with shallot and mustard vinaigrette until evenly coated.
- Garnish and Serve: Plate the eggs with the salad and add fresh cracked black pepper to taste. Garnish with any combination of hemp seeds, pumpkin seeds, capers, and freshly shredded Parmigiano-Reggiano cheese if desired.
Notes
Unsweetened, concentrated almond milk or cashew milk (such as Elmhurst) complements the natural sweetness of the crab meat. Plain organic soy milk is another dairy-free, nut-free alternative for those with intolerances or allergies who can tolerate soy. Use what works best for you.
To stretch your budget, increase the yield without using more crab meat. Scale up the other ingredients, but not the crab. There will be less crab meat per serving, but it’ll still be just as delicious.
