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Crab cakes with poached eggs and spinach

Perhaps the thing I miss most about living in the US is the ubiquity of brunch, or the ready availability of breakfast foods in a restaurant, long after breakfast is normally finished. Crab cakes are such a thing, perfectly so with eggs on top. If the mountain can’t come to Mohammed…

SERVES 2

For the crab cakes

450g/1lb of cooked crab meat – white and brown

1 tablespoon of home-made or good mayonnaise

1 teaspoon of mustard

A few drops of Tabasco sauce

A small handful of fresh mixed herbs – dill, chervil and parsley

Salt and pepper

1 egg

2 tablespoons of olive oil

A handful of spinach

A dash of vinegar

Salt

2 eggs

Get the crab cake mixture ready, by mixing all the ingredients, bar the egg and olive oil, and forming into little cakes. Beat the egg and brush the crab cakes with it, then heat the olive oil in a non-stick pan. Throw on the crab cakes and cook them for a few minutes on each side until golden. You can also wilt the spinach in the same pan for a few minutes. Plate, with the spinach around the crab cakes.

In another pan, boil some water with a dash of vinegar and some salt. When it is simmering away, carefully add your eggs and poach for 3 minutes. Drain and put the eggs on top of the crab cakes. Eat immediately.