Tuesday, October 23, 2012

Crab, Avocado and Egg Stack with Chive

After yesterday's pancake experiment, we are clearly on a breakfast bender/carb "detox" in the Gour-maybe kitchen. So while we are on this train, how about an amazing, luxurious, delicious brunch dish that is so easy it takes less than 10 minutes, AND makes you feel like you are staying at a 5-star hotel? Get excited for the Gour-maybe Crab, Avocado and Egg Stack because it's going to be your new breakfast/brunch favorite. You could make it any day of the week, just to treat yourself. It's also perfect for entertaining, because you can easily double or quadruple the ingredients. Easiness after the jump!

Crab, Avocado and Egg Stacks (Serves 2)
You will need: 

  • 1/2 lb lump or jumbo lump if you are feeling super rich that day crabmeat, picked clean of any shells
  • 1 avocado, pitted and diced into small (1/2 inch ) dice
  • 1/4 C minced chives
  • 1 tsp dijon mustard
  • 1 T mayonnaise
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 T fresh lime juice
  • longer 1 1/2 inch chive pieces for fancy garnishing. 
  • cayenne pepper (optional)
  • 4 eggs, beaten
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 T cream cheese
  • butter for pan
  • 2 english muffins, split and toasted (4 halves total)

Mix all ingredients (lime, salt, pepper, mustard, mayo, avocado, chives) in a medium mixing bowl. You can do this the night before or right before. Adjust seasoning to taste. In a non-stick or lightly greased saute pan, on low heat, cook the eggs, stirring constantly until creamy. When the eggs are still wet and slightly underdone, stir in the cream cheese. Set aside. Toast your english muffins to desired toastiness, I like mine to have a crunch! Spoon 1/4 of the eggs on each muffin. Top with 1/4 of the crab mixture. I pile it on there, but you can use a little less. Garnish with chives and a dash of cayenne if desired. Enjoy!

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