Fritt for a King (Breakfast in Bed!)

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m

Bring a large pot of water to a boil. Submerge crab legs and cook for approximately 7 minutes. Strain water and set crab legs aside to cool. Remove crab from shells. Chop into bite-sized pieces. Set aside.

While crab legs are cooking, cook bacon in a skillet until almost crispy. Set aside on a paper towel-lined plate and let cool. Crumble into pieces.

Preheat oven to 350 degrees.

In a mixing bowl, crack eggs and whisk. Add bacon, scallions, horseradish, hot sauce, capers, mushrooms, crab and salt. Stir until combined.

Pour into a 12-inch oven-proof skillet. Place a layer of spinach leaves on the top. Press down lightly so that the egg mixture coats the tops of the leaves. Bake for 20-25 minutes until the center is set.

Remove from oven and let cool while making your sauce.

In a food processor, blend avocado, lemon and 1 tablespoon water. Set aside. In a double boiler, whisk egg yolks and 2 teaspoons water while cooking on medium-high. Slowly add butter until sauce starts to thicken. Whisk in avocado mixture until smooth.

Flip frittata on a flat surface. Cut into triangles (as you would a pie). Plate a slice. Garnish with a couple of tomato slices. Drizzle some sauce and top with freshly ground black pepper. Serve with orange slices and champagne (add a few raspberries to your drink for an added garnish!).



  • Frittata: 1 lb King Crab legs, 10 eggs
  • 6 pieces bacon, 1/2 cup chopped scallions
  • 1T horseradish, 2 tsp hot sauce
  • 1T capers, 1 cup chopped shiitakes
  • 30-40 spinach leaves, 1 tsp sea salt
  • Avocado Hollandaise: 1/2 ripe avocado
  • 3 tsp lemon juice, 1T water
  • 2 egg yolks, 4T organic butter
  • 2 tsp water, pinch of salt
  • optional garnishes: sliced tomatoes & ground pepper


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