Scrambled Eggs with Nori, Crab and Avocado
Scrambled eggs have long been the comfort food of many. Here, they are enhanced with nori (the seaweed used in sushi)
1 teaspoon olive oil
8 eggs, lightly beaten
1/2 teaspoon salt
150g crabmeat, pre-cooked
1 avocado, halved, pitted, peeled, and sliced thinly
1 sheet of toasted nori (seaweed), cut into thin strips
- Heat a large non-stick frying pan over medium heat and add the olive oil. Just before it starts to smoke, add the beaten eggs and salt. You should lower the heat considerably at this point and continue to stir vigorously until the egg mixture
is shiny but not runny. Make sure the mixture is not sticking to the sides of the pan or turning brown. Turn the heat off and add the crabmeat, folding it into the egg mixture gently so as not to break up the bits of crab too much.
- At this point, you can divide the scrambled eggs into 4 portions onto plates. Lay the slices of avocado on top and sprinkle with the toasted nori before serving.
For a little heat and extra zip, you can add a bit of chopped fresh chilli to the finished dish. Crab is a great, easy-to-digest protein, but if you want a fully vegetarian version without the crabmeat, you may want to increase the salt slightly to