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Creamy Eggs with Crab and Chives

Servings: 2


  • 4 large eggs
  • 2 tablespoons Greek yogurt
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 3 ounces lump crab meat examined carefully for pieces of shell
  • 2 tablespoons chives minced
  • 4 slices whole grain bread toasted and buttered


  • Combine eggs, yogurt, salt and pepper in a bowl. Whisk with a fork until frothy.
  • Melt butter in a large non-stick skillet on medium-low heat.
  • Add the egg mix to the pan. Cook, stirring occasionally, until the eggs are soft and creamy and about three-fourths cooked, about 3 to 4 minutes.
  • Add crab and heat through until eggs are set, about 2 minutes. The slower the eggs are cooked, the creamier they will be.
  • Serve the eggs on buttered toast, garnished with the chives.