Ina Garten’s Creamy Eggs with Lobster & Crab is made with butter, red Holland bell pepper, lobster meat, jumbo lump crabmeat, fresh chives, eggs, and heavy cream. This delicious creamy eggs recipe creates a hearty breakfast or brunch dish that takes about 20 minutes to prepare and can serve up to 4 people.
This Creamy Eggs with Lobster & Crab Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 4 tablespoons (½ stick) unsalted butter, divided
- ½ red Holland bell pepper, small-diced
- 4 ounces cooked lobster meat, ½-inch diced
- 4 ounces cooked jumbo lump crabmeat
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced fresh chives, plus extra for serving
- 9 extra-large eggs
- 4 tablespoons heavy cream or half-and-half, divided
How To Make Creamy Eggs With Lobster & Crab?
- Sauté the bell pepper and seafood: Heat 2 tablespoons of butter in a 10-inch sauté pan over medium heat. Add the diced bell pepper and cook for about 2 minutes until softened. Add the lobster, crabmeat, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for 2-3 minutes until the seafood is heated through. Stir in the chives, then transfer to a bowl and set aside.
- Prepare the eggs: In a large bowl, whisk together the eggs, 3 tablespoons of cream, 1½ teaspoons of salt, and ½ teaspoon of black pepper.
- Cook the eggs: Heat the remaining 2 tablespoons of butter in the pan over medium-low heat. Once the butter has melted, pour the egg mixture into the pan. Cook slowly for 6-8 minutes, stirring constantly with a rubber spatula until the eggs start to thicken and become creamy.
- Combine and serve: Quickly fold the lobster and crab mixture into the eggs. Stir in the remaining tablespoon of cream for extra richness. Garnish with additional chives, salt, and pepper, if desired, and serve hot.
Recipe Tips:
- Use Fresh Seafood: For the best flavor, choose fresh lobster and crabmeat if possible. Fresh seafood enhances the taste and texture, making the dish truly delicious.
- Whisk Eggs Well: Whisk the eggs thoroughly to achieve a smooth and creamy consistency. Properly beaten eggs make the dish light and fluffy.
- Cook Eggs Slowly: Keep the heat on medium-low and stir constantly. Cooking eggs slowly helps them stay creamy and prevents them from becoming dry or overcooked.
- Add Cream at the End: Stir in the final tablespoon of cream just before serving. This last touch of cream adds extra richness and enhances the velvety texture of the eggs.
- Season to Taste: Adjust salt and pepper to your liking throughout the cooking process. This ensures balanced flavors in every bite.
How To Store Leftovers?
- Refrigerate: First, let the leftover creamy eggs with lobster and crab cool to room temperature. Then, store them in an airtight container and refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 121.25
- Total Fat: 8.55g
- Saturated Fat: 4.95g
- Cholesterol: 114.0mg
- Sodium: 214.5mg
- Potassium: 98.25mg
- Total Carbohydrate: 1.75g
- Dietary Fiber: 0.25g
- Sugars: 1.25g
- Protein: 11.52g
Try More Ina Garten Recipe:
- Ina Garten Vanilla Cold-brewed Iced Coffee
- Ina Garten Chunky Apple Butter
- Ina Garten Waffle Iron Hash Browns
- Ina Garten Fresh Raspberry Mini Corn Muffins
- Ina Garten Bacon Egg & Cheddar Sandwich
Ina Garten Creamy Eggs With Lobster & Crab
Description
Ina Garten’s Creamy Eggs with Lobster & Crab is made with butter, red Holland bell pepper, lobster meat, jumbo lump crabmeat, fresh chives, eggs, and heavy cream. This delicious creamy eggs recipe creates a hearty breakfast or brunch dish that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Sauté the bell pepper and seafood: Heat 2 tablespoons of butter in a 10-inch sauté pan over medium heat. Add the diced bell pepper and cook for about 2 minutes until softened. Add the lobster, crabmeat, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for 2-3 minutes until the seafood is heated through. Stir in the chives, then transfer to a bowl and set aside.
- Prepare the eggs: In a large bowl, whisk together the eggs, 3 tablespoons of cream, 1½ teaspoons of salt, and ½ teaspoon of black pepper.
- Cook the eggs: Heat the remaining 2 tablespoons of butter in the pan over medium-low heat. Once the butter has melted, pour the egg mixture into the pan. Cook slowly for 6-8 minutes, stirring constantly with a rubber spatula until the eggs start to thicken and become creamy.
- Combine and serve: Quickly fold the lobster and crab mixture into the eggs. Stir in the remaining tablespoon of cream for extra richness. Garnish with additional chives, salt, and pepper, if desired, and serve hot.
Notes
- Use Fresh Seafood: For the best flavor, choose fresh lobster and crabmeat if possible. Fresh seafood enhances the taste and texture, making the dish truly delicious.
- Whisk Eggs Well: Whisk the eggs thoroughly to achieve a smooth and creamy consistency. Properly beaten eggs make the dish light and fluffy.
- Cook Eggs Slowly: Keep the heat on medium-low and stir constantly. Cooking eggs slowly helps them stay creamy and prevents them from becoming dry or overcooked.
- Add Cream at the End: Stir in the final tablespoon of cream just before serving. This last touch of cream adds extra richness and enhances the velvety texture of the eggs.
- Season to Taste: Adjust salt and pepper to your liking throughout the cooking process. This ensures balanced flavors in every bite.
Ina Garten Creamy Eggs With Lobster & Crab