Toast with crab salad and scrambled eggs

Name: Toast with crab salad and scrambled eggs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (314 ml; drained weight: 175 g) Mandarin oranges; 1 Onion; 1 TABLESPOON Mayonnaise 150 g whole milk yoghurt (50 % fat); 200 g North Sea crab meat; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 TABLESPOONS Lemon juice; 4 leaves Lettuce; 1 Spring onion; 4 Eggs; 6 TABLESPOONS Milk; 7-10 Tbsp grated nutmeg; 25 g Butter or margarine; 6 discs Toast; 6 Party skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (314 ml; drained weight: 175 g) Mandarin oranges
1 Onion
1 TABLESPOON Mayonnaise 150 g whole milk yoghurt (50 % fat)
200 g North Sea crab meat
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 TABLESPOONS Lemon juice
4 leaves Lettuce
1 Spring onion
4 Eggs
6 TABLESPOONS Milk
7-10 Tbsp grated nutmeg
25 g Butter or margarine
6 discs Toast
6 Party skewers

Directions

1
Drain the mandarins. Peel onion and chop finely. Mix mayonnaise, yoghurt and onions. Fold in shrimps and mandarins and season to taste with salt, pepper and lemon juice. Leave to stand for a while. In the meantime wash and drain the salad. Clean and wash the spring onion and cut into thin rings.
2
Whisk eggs and milk and season with salt, pepper and nutmeg. Heat the fat in a pan and pour the egg milk into the pan. Sprinkle the spring onion rings over it and let the egg milk simmer over a low heat, pushing it together occasionally. Toast slices and cut in half diagonally. Distribute salad leaves on plates. Cover toast slices with crab salad and scrambled eggs and cover with a half of toast. Pin slices with party skewers as desired and serve immediately
3
Colored board: M. Schwietzke