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🍳 Fennel Crab Scrambled Eggs on Toast

263 kcal · 30 min · 4 servings

Ingredients

• 0.5 bulb fennel
• 3 sprigs dill
• 3 eggs
• 3 tbsp milk (3.5% fat)
• 100 g North Sea shrimp (peeled)
• salt
• pepper
• 2 slices whole wheat toast

Instructions

1. 1. Thoroughly wash the fennel under running water.
2. 2. Shake the fennel fronds dry and chop them finely.
3. 3. Set the chopped fennel fronds aside.
4. 4. Finely grate the fennel bulb using a large grater.
5. 5. Set the grated fennel pieces aside as well.
6. 6. Thoroughly wash the dill under running water.
7. 7. Shake the dill dry.
8. 8. Pluck the small dill leaves (fronds) from the stems.
9. 9. Finely chop the dill leaves.
10. 10. Add the fennel fronds, eggs, and milk to a bowl.
11. 11. Whisk the mixture vigorously with a fork or whisk.
12. 12. Gently fold the crabs into the egg mixture.
13. 13. Season the mixture with salt and pepper to taste.
14. 14. Pour the crab-egg mixture into a non-stick pan.
15. 15. Place the pan over low heat.
16. 16. Allow the eggs to slowly set (coagulate).
17. 17. Draw a spatula several times from the edge to the center through the mixture.
18. 18. Toast the bread slices in a toaster until golden brown.
19. 19. Distribute the grated fennel pieces onto the toast slices.
20. 20. Place the finished crab scrambled eggs on top of the fennel toast.

Nutrition per serving

• kcal: 263
• Protein: 25 g · Fett/Fat: 11 g · Carbs: 14 g