Hidden Cove Bed and Breakfast Egg and Crab Scramble

by Avette L. Gaiser
(Lincoln CIty, Oregon, USA)

8-10 eggs
1 lb. of Jack's Catch Brand canned crab (or fresh, if you have it!)
1 cup of shredded cheddar cheese
3/4 C milk
Diced avocados (2)
Chopped fresh Roma tomatoes (2)
Sour cream
Peach, Mango Salsa
Shredded Parmesan cheese


Mix eggs and milk in a bowl. Whip with a whisk.
Put two tablespoons of coconut oil in large skillet.
Add beaten eggs, cheese, and crab.
Cook until desired consistency.

Serve hot with avocados, tomatoes, sour cream, salsa, and Parmesan cheese as side dishes for sprinkling on top.

Everyone gets to season to their own taste.

Enjoy!

Avette L. Gaiser