Baked eggs with crab

Baked eggs with crab


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Baked and served in individual dishes, these eggs on a layer of crab meat make a rich but simple meal.

Pat Alburey

Serves: 2 

  • Butter for greasing
  • 170 g canned crab meat
  • 2 teaspoons brandy
  • 4 large eggs
  • Salt and black pepper
  • 4 tablespoons cream
  • Cayenne pepper
  • 4 slices bread
  • 1–2 tablespoons butter
  • To garnish: a few sprigs of chervil

Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat the oven to 190°C. Lightly grease two gratin or other ovenproof dishes. Put half the crab into each dish and sprinkle with the brandy.
  2. Break 2 eggs carefully into each dish. Season with salt and pepper, then spoon the cream over the top. Dust lightly with cayenne pepper.
  3. Put the dishes on a baking tray and bake for 20–25 minutes, until the whites of the eggs are set but the yolks are still soft.
  4. Meanwhile, toast and butter the bread and cut on the diagonal.
  5. Garnish the eggs with the chervil and serve with the toast.


Strips of smoked salmon and a dash of sherry can be used instead of the crab and brandy, or you could use 2 chopped anchovy fillets with a very little chopped thyme and a sprinkling of brandy.


good source of vitamins A, B group and E, and selenium.

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