20-minute scrambled curry eggs with crabs

For 4 people
  • 10 eggs (size M)
  • 100 g whipped cream
  • 2 EL Soy sauce
  • Curry
  • Salt
  • Pepper
  • 5 stem (s) Coriander
  • 1 EL Oil
  • 2 EL Butter
  • 200 g North Sea crab meat
  • 4 slices Mixed rye bread (approx. 50 g each)
20 minutes
very easy
1.
Whisk eggs, cream and soy sauce, season with 2 teaspoons of curry, 1 teaspoon of salt and pepper. Wash the coriander, shake dry and pluck the leaves off.
2.
Gradually heat the oil and butter in a large pan. Put the egg mixture in portions over low to medium heat, stirring occasionally, to form a creamy scrambled egg. Place the crabs and coriander on the scrambled eggs, sprinkle with a little curry if necessary.
3.
Arrange on the bread slices. The sweet and hot chili sauce tastes good with it.
1 person approx.:
  • 540 kcal
  • 32 g protein
  • 33 g fat
  • 25 g carbohydrates

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