Scrambled Eggs with Asparagus and Crab

MATT TAYLOR-GROSS

Published on February 17, 2016

Michel Roux's trick to perfect scrambled eggs is cooking them slowly, and adding asparagus and crab for flavor and textural contrast.

Featured in: Give Your Scrambled Eggs a French Twist

Ingredients

4 medium blue crabs (about 1 lb.), cooked and meat picked form claws and bodies, top shells reserved
¹⁄₄ cup heavy cream
Kosher salt and freshly ground black pepper
16 medium asparagus spears (preferably a mixture of green and white), peeled and trimmed
6 tbsp. unsalted butter
8 large eggs, lightly beaten
8 chives, cut into 1-inch pieces

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Instructions

Step 1

In a medium bowl, combine the crab body meat with 1 1⁄2 tablespoons cream and season with salt and pepper. Rinse the reserved top shells and set aside on a serving platter.

Step 2

Bring a pot of lightly salted water to a boil, add the asparagus, and cook until tender, about 3 minutes. Drain and cut into 2-inch pieces.

Step 3

In a 10-inch skillet, melt butter over medium-low heat. Season the eggs with salt and pepper and cook, stirring constantly, until soft-cooked, 8 to 10 minutes. Pour in the remaining 2 1⁄2 tablespoons cream and stir to combine.

Step 4

Divide the eggs among the crab shells and top with the asparagus and crab mixture. Garnish the eggs with the crab claw meat and chives before serving.