For the crab lovers. A special treat for a nice breakfast/brunch! (especially for someone special)

1 pound fresh, lump crab meat, drained

1 c. butter

1/2 t. salt

1/2 t. white pepper

12 large eggs

Spicy cream sauce (see below)

Saute the crabmeat with the butter in a large slillet over medium heat for 5 minutes or util heated through. Add the salt & pepper and place on the back of the stove to keep warm.

In a lightly greased large saucepan, add water to the depth of about 2 inches.

Bring water to a hard boil, then lower the heat to a light l=simmer.

Break the eggs one at a time into a saucer.

Slip eggs one at a time into the water, holding the saucer close to the water.

Simmer about 5 minutes or ntil cooked.

Remove the eggs with a slotted spoon onto a platter.

SPICY SAUCE (have the sauce ready)

1/4 cup butter

3 T. flour (AP)

1 & 1/3 cups whole milk

3 T. brandy

1/2 t. salt

1/4 t. fresh ground nutmeg

1/8 t. cayenne pepper ot hot sauce

Melt the butter in a heavy saucepan over love heat, add the flour, stirring constantly to make a blond roux.

Cook for about 1 minute stirring constantly until mixture is smooth, and thickened.

Stir in the brandy, salt, nutmeg and pepper, and blend in well.

To serve, spoon a small amount of crabmeat onto 6 individule servings plates (warmed)

Top each with 2 eggs.

Spoon remaining crabmeat mixture evenly over eggs.

Place the spicy sauce over the crabmeat & enjoy!

When I do this for a special brunch I garnish with chopped parsley and sprinkle a bit of paprika for color. Serve with lightly toasted French bread, biscuits, Creole hash browns or grits, fresh fruit, assorted jams & a nice champagne.