Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab

I am loving this leftover crab we have! First we had crab legs with lemon then we had Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan for dinner last night. This morning I poached an egg and heated up the leftover asparagus in a small skillet. I added tomatoes at the last minute because they tasted so good with the crab the night before. Lastly I heated up the crab quickly then I placed a toasted mini bagel on the plate then topped it with the steamed egg , the sautéed veggies, and crab followed by some shaved Parmesan cheese. I can’t even tell you how good this breakfast was! The yolk made a terrific sauce for the veggies and crab and the whole combination tasted fantastic. I am so excited we still have leftover crab meat because I have a feeling I will be making this again tomorrow morning. YUM!

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is steaming, heat a skillet over medium heat coated with cooking spray. Add the leftover asparagus spear and the grape tomatoes to the skillet, cook stirring often, for 1-2 minutes. Toast the bagel. Add the crab to the skillet at the end very quickly just to heat up.

Place the bagel on the plate then add the steamed egg on top followed by the veggies, crab, and shaved parmesan. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.


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Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab

Yield: 1

Ingredients:

1 egg
2 spears of cooked asparagus, diced
4 grape tomatoes, halved
1/4 cup crab meat
1/2 mini bagel, toasted
1 tbsp Parmesan, shaved

Directions:

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is steaming, heat a skillet over medium heat coated with cooking spray. Add the leftover asparagus spear and the grape tomatoes to the skillet, cook stirring often, for 1-2 minutes. Toast the bagel. Add the crab to the skillet at the end very quickly just to heat up.

Place the bagel on the plate then add the steamed egg on top followed by the veggies, crab, and shaved parmesan. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

 

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11 Responses to “Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab”

  1. 1

    Blond Duck — March 11, 2014 @ 7:44 pm

    I’ll try this tomorrow!

    [Reply]

  2. 2

    Angie@Angie's Recipes — March 11, 2014 @ 9:07 pm

    So fresh and delicious!

    [Reply]

  3. 3

    lenia — March 12, 2014 @ 1:33 am

    Yummy!Delicious and beautiful dish!
    xxx

    [Reply]

  4. 4

    Kim in MD — March 12, 2014 @ 5:09 am

    I say this all the time, but you make the best eggs with your leftovers, Pam! This looks delicious!

    [Reply]

  5. 5

    Lia — March 12, 2014 @ 2:05 pm

    So delicious and refreshing Pam.
    Love the combination.
    Cheers,
    Lia.

    [Reply]

  6. 6

    Jovina Coughlin — March 12, 2014 @ 3:38 pm

    I see you still have leftover crab. Lucky you. Great recipe you made for it.

    [Reply]

  7. 7

    Peggy Recker — March 12, 2014 @ 3:44 pm

    Oh this sounds really good!

    [Reply]

  8. 8

    Sarah & Arkadi — March 12, 2014 @ 5:48 pm

    simple, healthy and delicious!

    [Reply]

  9. 9

    Joanne — March 12, 2014 @ 8:16 pm

    Asparagus is FINALLY in season here!! So excited to get cooking with it. These eggs look great!

    [Reply]

  10. 10

    Anne from Olympia — March 13, 2014 @ 7:50 am

    Oh my goodness! I am making this tonight for dinner!!

    [Reply]

  11. 11

    Chris — March 16, 2014 @ 5:57 pm

    You and your Dungeoness crab….my stomach hates you right now ;)

    [Reply]

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