Crab Scrambled Eggs

Ingredients

• 0.5 head fennel
• 3 stalks dill
• 3 eggs
• 3 tbsp Milk (3.5% fat)
• 100 g North Sea crab (peeled)
• Salt
• Pepper
• 2 slices whole‑grain toast

Instructions

1. 1.

   Clean and wash the fennel. Shake off excess water, finely chop the fronds and set aside. Grate the fennel bulb finely on a large grater and set aside as well.

2. 2.

   Wash the dill, shake off water, pluck the leaves and chop them.

3. 3.

   Whisk together the fennel fronds, eggs and milk in a bowl.

4. 4.

   Fold in the crab, season with salt and pepper.

5. 5.

   Pour the crab‑egg mixture into a greased pan and cook over low heat until it sets. Use a spatula to stir from the edges toward the center several times.

6. 6.

   Toast the bread slices in a toaster.

7. 7.

   Spread the grated fennel on each toast slice and top with the crab scrambled eggs.