Whispery Eggs with Crabmeat and Herbs

Whispery-eggs-ck-1860036-l

(1) Course Breakfast and Brunch

Ingredients in this Recipe

1 cup lump crabmeat, drained and shell pieces removed
1 shallot, thinly sliced
1 teaspoon butter
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
1 teaspoon olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
16 (1/2 inch thick) slices diagonally cut French bread baguette, toasted
4 large eggs, lightly beaten
4 teaspoons chopped fresh parsley
Louisiana hot sauce (optional)

Recipe Preparation

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