Crab Baked Eggs

Name: Crab Baked Eggs
Cook time: 30 min
Total time: 30 min
Cuisine: British
Ingredients: sea salt and black pepper; chopped chives, to serve; 20 g (¾ oz) Parmesan cheese, grated grated zest of ½ lemon; 20 g (¾ oz) Parmesan cheese, grated grated zest of ½ lemon; 300 ml (10 fl oz) double cream; 1 tsp fresh dill, finely chopped; sea salt and black pepper; 100 g (3½ oz) fresh white crabmeat; Chipotle and Maple Butter; 2 eggs; butter, for greasing; 20 g (¾ oz) baby spinach; 1 garlic clove, finely chopped; 1 small head fennel, finely sliced; 2 tbsp olive oil

Preparation info

Difficulty
Easy
Ready in
30 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

These baked eggs can be served with toast instead of cornbread, but if you have the time and fancy the indulgence, the cornbread brings together the classic combination of corn and crab, which work very well together.

Ingredients

butter, for greasing
2 tbsp olive oil
1 small head fennel, finely sliced

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Breakfast
Brunch
London

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease two 225ml (8oz) ramekins with butter.

Heat a large non-stick frying pan over a medium heat. Add the olive oil and fennel and sauté for 3–4 minutes until lightly coloured. Add the garlic and cook for a further 1–2 minutes.