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

Name: Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab
Yield: 1 serving
Ingredients: 1 egg; 2 spears of cooked asparagus; 4 grape tomatoes; ¼ cup crab meat; ½ mini bagel; 1 tbsp parmesan

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

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

1 egg
2 spears of cooked asparagus diced
4 grape tomatoes halved
¼ cup crab meat
½ mini bagel toasted
1 tbsp parmesan shaved

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Instructions

Add water to a pan, filling it two-thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place 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 cooking spray. Add the leftover asparagus spear and the grape tomatoes to the skillet, cook stirring often, for 1-2 minutes. Toast the bagel. Add the crab to the skillet at the end very quickly just 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.