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Picture of Sunday Brunch: Soft Scrambled Eggs with Lump Crabmeat Recipe
american lunch/dinner brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 766 kcal 38 %
  • Fat 64 g 98 %
  • Saturated 30 g 152 %
  • Carbs 4 g 1 %
  • Fiber 0 g 1 %
  • Protein 43 g 87 %
  • Cholesterol 1039 mg 346 %
  • Sodium 890 mg 37 %
  • Calcium 243 mg 24 %
  • Magnesium 58 mg 14 %
  • Potassium 566 mg 12 %
  • Iron 5 mg 26 %
  • Zinc 6 mg 53 %
  • Phosphorus 663 mg 95 %
  • Vitamin A 684 µg 76 %
  • Vitamin C 2 mg 2 %
  • Thiamin (B1) 0 mg 11 %
  • Riboflavin (B2) 1 mg 93 %
  • Niacin (B3) 2 mg 13 %
  • Vitamin B6 1 mg 40 %
  • Folate equivalent (total) 148 µg 37 %
  • Vitamin B12 5 µg 190 %
  • Vitamin D 5 µg 34 %
  • Vitamin E 5 mg 37 %
  • Vitamin K 9 µg 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sunday Brunch: Soft Scrambled Eggs with Lump Crabmeat Recipe

Ingredients

  • 3 jumbo or 4 large eggs
  • 2 tablespoons whole milk
  • Sea salt
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1/2 cup lump crabmeat, picked over for shells or cartilage
  • High-quality extra-virgin olive oil, for drizzling

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