Crab and Ramp Soft-Scrambled Eggs on Toast
This crab and ramp soft-scrambled eggs on toast is an absolute dream. Sexy soft eggs, earthy wild garlic, and briny crab, all in one!
I used canned chunked crab for this, but if you have access to fresh crab, definitely go with that.
If you can’t find any ramps, or they’re out of season, use garlic chives, regular chives, or scallions.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Yield2 servings
Ingredients
- 4 eggs
- 1 small pinch kosher salt
- 1 tablespoon (15ml) half and half or heavy cream
- 1 tablespoon (14g) + 1 teaspoon (5g) salted butter
- 4oz (120g) canned chunk crab meat
- 4-6 ramp leaves, very thinly sliced
- 2 pieces thin toasted bread
Preparation
Beat the eggs with the salt and the cream in a bowl.
Melt the 1 tablespoon of butter in a non-stick pan just over low heat.
Add the beaten eggs to the pan and using a rubber spatula, slowly stir, making sure that the bottom of the eggs never sticks to the pan.
As the egg slowly sets (after a few minutes), add the crab, ramps, and the 1 teaspoon of butter.
Stop stirring and start making broad sweeps with the spatula, very gently folding the eggs.
Cook until the eggs are just set (or cooked to your liking, softer or harder), then immediately transfer to toasted unbuttered bread and serve.
Enjoy!
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