Whispery Eggs With Crabmeat And Herbs

• 4 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• 1 tablespoon creme fraiche
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon butter
• 1 teaspoon olive oil
• 1 shallot, thinly sliced
• 4 teaspoons chopped fresh parsley
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh thyme
• 1 cup lump crabmeat, drained and shell pieces removed
• 16 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
• Thyme sprigs (optional)
• Louisiana hot sauce (optional)

1. Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute. Add creme fraiche, salt, and pepper; beat vigorously with a whisk for 1 minute.
2. Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallot to pan; saute 2 minutes, stirring frequently. Stir in parsley, tarragon, and thyme. Reduce heat to medium-low. Whisk egg mixture. Add egg mixture to pan; cook 1 minute, stirring occasionally. Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently. Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving. Garnish with thyme sprigs and serve with hot sauce, if desired.
3. Wine note: These eggs deserve a delicious sparkling wine, but the right bottle matters. A highly crisp, golden Champagne won't work as well here as a fuller-bodied, rich rose sparkler that will complement both the crabmeat and the protein of the eggs, and look beautifully festive as well. Rose Champagnes are very pricey; opt instead for a top-notch California rose sparkler such as Gloria Ferrer Brut Rose 2005 from Sonoma, California ($42). -Karen MacNeil

eggs, egg whites, crueme fraueeche, salt, freshly ground black pepper, butter, olive oil, shallot, parsley, tarragon, thyme, lump crabmeat, bread baguette, thyme, hot sauce

Taken from www.myrecipes.com/recipe/whispery-eggs-with-crabmeat-herbs (may not work)