Soft Eggs, Spanner Crab with Chervil

A refreshing option for breakfast

Serves 2


  • 150 gram packet raw Fraser Isle Spanner crab meat
  • 4 free range preferably organic eggs
  • 1 tablespoon butter
  • 1 tablespoon creme fraiche or cream
  • 1 tablespoon snipped chives
  • sea salt and pepper to taste
  • chervil to garnish


  1. Mix eggs with sea salt, pepper and creme fraiche or cream.
  2. In a pan over medium to low heat melt butter.
  3. Add the eggs, with a rubber spatula using sweeping motions push the egg around the pan until just set.
  4. Add Fraser Isle Spanner crab and chives.
  5. Cook further until the crab turns opaque or until just cooked, 1 minute.
  6. Serve immediately on some toasted sour dough, garnish with chervil.


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