Curried Crab Omelet Scotch Eggs
Deviled Eggs with Cavair Southern Breakfast

Yield: 4 Servings

2 tablespoons butter
4 large American white mushrooms, chopped coarse
1 shallot, finely chopped
Pinch of cayenne pepper (Optional)
2 teaspoon curry powder
1 cup lump crab meat, picked over for shells

8 eggs
4 tablespoons milk
2 tablespoons butter

1. Heat the butter over low heat in a pan. Add the mushrooms and shallot. Cook slowly until soft - about 5 minutes. Add the cayenne and curry. Remove from the stove. Carefully fold in the crab meat.
2. Make the omelet: Heat the butter in a skillet over medium heat.
3. Beat the eggs with the milk and pour into the pan. The pan should be big enough for the eggs to just cover the bottom. Make them in two batches, if you don't have a large enough pan. When the bottom has set, spoon the crab mixture across the center(s). Cover the pan and reduce the heat to simmer until the eggs are done but still soft. Roll half the omelet over the crab and then the other half over the first, as you would a crêpe.
4. Turn out upside down onto a platter. Garnish with diced fresh tomatoes.

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