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crab cake breakfast scramble

Luxurious Crab Cake Egg Scramble

This elegant breakfast combines delicate crab cake with fluffy eggs and melted Monterey Jack cheese for a restaurant-worthy dish that comes together in minutes. The sweet crab meat creates perfect harmony with creamy scrambled eggs for a truly indulgent morning meal.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 1 person
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs well beaten
  • 4 tablespoons margarine divided
  • 1/4 teaspoon ground black pepper
  • 2 ounces crab cakes crumbled
  • 4 tablespoons Monterey Jack cheese divided

Equipment

  • Small skillet
  • Spatula

Method
 

  1. Melt 2 tablespoons of margarine in a small skillet over medium heat.
  2. Add the crumbled crab cake to the pan and gently fold through the melted margarine until completely warmed through.
  3. Add the remaining 2 tablespoons of margarine to the same pan and allow it to melt around the warmed crab.
  4. Pour in the well-beaten eggs and immediately sprinkle with ground black pepper and 2 tablespoons of Monterey Jack cheese.
  5. Using a spatula, gently fold the eggs as they cook, creating soft curds that incorporate the crab pieces throughout.
  6. Cook until the eggs reach your preferred level of doneness.
  7. Transfer to a plate and immediately top with the remaining 2 tablespoons of Monterey Jack cheese, allowing the residual heat to melt it.

Notes

For a richer flavor, substitute butter for the margarine. You can also use fresh lump crab meat with Old Bay seasoning instead of crab cakes. This dish pairs beautifully with a buttery toasted English muffin or sourdough bread.
For variations, try adding diced bell peppers, fresh chives, or a dash of hot sauce. Store any leftovers in an airtight container in the refrigerator for up to 1 day, though this dish is best enjoyed immediately after preparation.