Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab

I’m loving all of the leftover Dungeness crab meat we have from the garlic butter crab legs. I used some of it to make spinach and ricotta ravioli topped with asparagus and tomato sauté with fresh crab and parmesan last night. This morning, I created this delicious steamed egg topped with sautéed asparagus, tomatoes, and fresh crab recipe. I can’t even tell you how good this breakfast was! The yolk made a terrific sauce for the veggies and crab, and the whole combination tasted fantastic. This tasty egg and crab recipe pairs nicely with twisted bacon and crispy hash browns.

Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab

Ingredients:

• 1 egg
• 2 tsp butter
• 2 spears of thin asparagus, diced
• 4 grape tomatoes, halved
• ¼ cup leftover Dungeness crab meat
• ½ mini bagel, toasted
• 1 tbsp Parmesan, shaved
• Sea salt and freshly cracked black pepper, to taste

How to Make a Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab

Add water to a small saucepan, filling it two-thirds full; bring to a boil. Reduce heat to a simmer.

Coat a poaching cup (or custard cup) with cooking spray, then place it in the water.

Break the egg into the cup, then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is steaming, heat a skillet over medium heat coated with butter.

Add the thin asparagus spears and the grape tomatoes to the skillet, cook, stirring often, for 3 minutes.

Toast the bagel.

Add the crab to the skillet at the end, very quickly, to heat up.

Place the bagel on the plate, then add the steamed egg on top, followed by the veggies, crab, and shaved parmesan. Season with sea salt and freshly cracked pepper, to taste.

Serve immediately. Enjoy.