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

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Pam - For the Love of Cooking

Equipment

  • Small Saucepan
  • Poaching Cup or Ramekin
  • Small skillet

Ingredients

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

Instructions

  • 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 ramekin) 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.