Crab and soft boiled eggs on toast with lemon wedge on the side

Crab & soft-boiled eggs on toast

How do you like your eggs in the morning? Try them on luxuriously creamy crab and lightly spiked with a dash of Tabasco.

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  • Serves2
  • CourseBreakfast
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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  • 2 eggs, taken out of the fridge for 20 minutes before use
  • 2 slices sourdough bread
  • 0.49 x 25g pack flat leaf parsley
  • 100g pack Seafood & Eat It Fifty Fifty Crab
  • 1.99 heaped tbsp crème fraîche
  • dash Tabasco sauce
  • ½ tsp Dijon mustard
  • 1 tsp lemon juice, plus wedges to serve
  • Sea salt flakes, to serve


  1. Bring a small pan of water to the boil, then lower in the eggs. Boil for 5 minutes 30 seconds-6 minutes, depending on how runny you like the yolks. Meanwhile, toast the bread and finely chop the parsley. In a small pan, stir together the crab, crème fraîche, Tabasco and mustard; season. Cook over a medium-low heat for about 2 minutes, until heated through (do not boil). Season and stir in the lemon juice and most of the parsley.

  2. Divide the crab mixture between the pieces of toast. Run the boiled eggs under cold water, then remove the shells. Place on top of the crab and halve. Season with sea salt flakes and a grinding of black pepper, scatter over the remaining parsley and serve straight away with lemon wedges for squeezing over.


Typical values per serving when made using specific products in recipe


2,071kJ/ 495kcals



Saturated Fat












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