Created by Pascal Sauton, Carafe (Serves 4)
4 farm eggs
1 tablespoon fresh butter
Fine sea salt
Fresh ground pepper
6 ounces Dungeness crab
1 teaspoon Dijon mustard
½ teaspoon chopped flat leaf parsley
½ teaspoon minced chives
1 tablespoon plus two teaspoons crème fraiche
piment d’espelette or cayenne pepper, to taste
4 thin, long strips of lightly smoked bacon, cooked crisp
4 slices toasted brioche
Bring 1 quart of water to boil in a 2-quart sauce pot.
Break the top of the eggs in a medium size stainless bowl and wash the inside of the shells. Add the butter, salt and pepper to taste and place the bowl on top of the pot.
Reduce the heat; while the water is simmering whip the egg mixture with a whisk until the mixture thickens. When most of the mixture is cooked, remove from the double boiler.
Add the crab, mustard, parsley and chives and check the seasoning. Fill the egg shells with the scrambled eggs and top with a dollop of crème fraiche, sprinkling the piment or cayenne pepper over the top. Garnish with the bacon and serve immediately with the toasted brioche.