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Whispery Eggs with Crabmeat and Herbs

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings
"Whisking the eggs vigorously (even with an immersion blender) yields fluffy, whispery results," says Kim Sunée. This recipe is adapted with permission from her book, Trail of Crumbs: Hunger, Love, and the Search for Home.

Ingredients

  • 4 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 1 tablespoon crème fraîche
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 shallot, thinly sliced
  • 4 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh thyme
  • 1 cup lump crabmeat, drained and shell pieces removed
  • 16 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
  • Thyme sprigs (optional)
  • Louisiana hot sauce (optional)

Nutrition Information

  • calories 222
  • caloriesfromfat 36 %
  • fat 8.9 g
  • satfat 3.2 g
  • monofat 3.5 g
  • polyfat 1.1 g
  • protein 16.9 g
  • carbohydrate 18.9 g
  • fiber 0.7 g
  • cholesterol 247 mg
  • iron 2.3 mg
  • sodium 517 mg
  • calcium 65 mg

How to Make It

  1. Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute. Add crème fraîche, salt, and pepper; beat vigorously with a whisk for 1 minute.

  2. Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallot to pan; sauté 2 minutes, stirring frequently. Stir in parsley, tarragon, and thyme. Reduce heat to medium-low. Whisk egg mixture. Add egg mixture to pan; cook 1 minute, stirring occasionally. Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently. Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving. Garnish with thyme sprigs and serve with hot sauce, if desired.

  3. Wine note: These eggs deserve a delicious sparkling wine, but the right bottle matters. A highly crisp, golden Champagne won't work as well here as a fuller-bodied, rich rosé sparkler that will complement both the crabmeat and the protein of the eggs, and look beautifully festive as well. Rosé Champagnes are very pricey; opt instead for a top-notch California rosé sparkler such as Gloria Ferrer Brut Rosé 2005 from Sonoma, California ($42). —Karen MacNeil

Trail of Crumbs: Hunger, Love, and the Search for Home