Crab baked eggs from the Brunch the Sunday Way cookbook – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Brunch the Sunday Way crab baked eggs By You Magazine - July 12, 2020 These baked eggs can be served with toast instead of cornbread but, if you have time to make some and fancy the indulgence, cornbread makes a classic combination with crab. Patricia Niven SERVES 2 TIME 30 MINUTES butter, for greasing 2 tbsp olive oil 1 small head fennel, finely sliced 1 garlic clove, finely chopped 20g baby spinach 1 tsp fresh dill, finely chopped 300ml double cream 20g parmesan cheese, grated grated zest of ½ lemon 2 eggs 4 slices cornbread (see book) chipotle and maple butter (see Tip) 100g fresh white crabmeat sea salt and black pepper chopped chives, to serve 1. Preheat the oven to 180C/160C fan/gas 4. Grease two 225ml ramekins with butter. 2. Place a large nonstick frying pan over a medium heat. Add the olive oil and fennel and sauté for 3-4 minutes until lightly coloured. 3. Add the garlic, cook for a further 1-2 minutes. Add the spinach and dill. 4. When the spinach has wilted, add the double cream, parmesan and lemon zest, then bring to the boil. Cook for 1 minute until slightly thickened, then remove from the heat. Season with a pinch of salt and pepper. 5. Distribute the spinach and fennel mixture between the two prepared ramekins. Crack an egg into each one and place them on a baking tray. Bake for 12-15 minutes, or until the whites have set and the yolks are soft (cook for longer if you like firm yolks). 6. Just before the eggs have finished cooking, toast the slices of cornbread and spread with the chipotle and maple butter. 7. When the eggs are done to your liking, remove from the oven. Divide the crab meat between the ramekins. Sprinkle the crab baked eggs with chopped chives. TIP For the chipotle and maple butter, whip 200g unsalted butter with an electric whisk for 1 minute until pale and fluffy. Fold in 1 tbsp maple syrup, 2 tsp chopped coriander leaves and ½ a finely chopped chipotle chilli. Wrap in baking parchment, roll into a cylinder and refrigerate until needed. Now buy the book with £5 off Brunch the Sunday Way by Alan Turner and Terence Williamson is published by Frances Lincoln, price £14.99. To order a copy for £9.99 until 26 July go to whsmith.co.uk and enter the code YOUBRUNCH at the checkout. Book number: 9780711248595. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved