Crab Baked Eggs | Daily Mail Online

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Crab Baked Eggs

By Alan Turner And Terence Williamson

Published: | Updated:

These baked eggs can be served with toast instead of cornbread but, if you have time to make some and fancy the indulgence, cornbread makes a classic combination with crab. 

For the chipotle and maple butter, whip 200g unsalted butter with an electric whisk for 1 minute until pale and fluffy. Fold in 1 tbsp maple syrup, 2 tsp chopped coriander leaves and ½ a finely chopped chipotle chilli. Wrap in baking parchment, roll into a cylinder and refrigerate until needed.

SERVES 2

TIME 30 minutes

butter, for greasing

2 tbsp olive oil

1 small head fennel, finely sliced

1 garlic clove, finely chopped

20g baby spinach

1 tsp fresh dill, finely chopped

300ml double cream

20g parmesan cheese, grated

grated zest of ½ lemon

2 eggs

4 slices cornbread (see book)

chipotle and maple butter (see Tip)

100g fresh white crabmeat

sea salt and black pepper

chopped chives, to serve

  •  Preheat the oven to 180C/160C fan/gas 4. Grease two 225ml ramekins with butter.
  •  Place a large nonstick frying pan over a medium heat. Add the olive oil and fennel and sauté for 3-4 minutes until lightly coloured.
  •  Add the garlic, cook for a further 1-2 minutes. Add the spinach and dill.
  •  When the spinach has wilted, add the double cream, parmesan and lemon zest, then bring to the boil. Cook for 1 minute until slightly thickened, then remove from the heat. Season with a pinch of salt and pepper.
  •  Distribute the spinach and fennel mixture between the two prepared ramekins. Crack an egg into each one and place them on a baking tray. Bake for 12-15 minutes, or until the whites have set and the yolks are soft (cook for longer if you like firm yolks).
  •  Just before the eggs have finished cooking, toast the slices of cornbread and spread with the chipotle and maple butter.
  •  When the eggs are done to your liking, remove from the oven. Divide the crab meat between the ramekins. Sprinkle with chopped chives.

Tip For the chipotle and maple butter, whip 200g unsalted butter with an electric whisk for 1 minute until pale and fluffy. Fold in 1 tbsp maple syrup, 2 tsp chopped coriander leaves and ½ a finely chopped chipotle chilli. Wrap in baking parchment, roll into a cylinder and refrigerate until needed.