Cheese Scrambled Eggs Toast with Crab

Cut the Emmental into very fine cubes. Mix the eggs well in a baking bowl with a whisk. Fold in the cheese cubes. Season lightly with salt and pepper and fold in the grated Parmesan cheese. Heat the butter or light butter in a frying pan. Pour in the egg mixture and toast over low heat to form egg custard. Occasionally push the mixture from the edge to the center with the pan knife so that it sticks in the shape of a clod.

Toast the bread slices in the toaster, spreading the cheese scramble evenly on top. Quickly heat the shrimp in the skillet (about 2 min) and pile on the egg mixture.

Bring each slice to the table garnished with 1 tsp of chili sauce and capers.

It goes well with: Lettuce or mixed lettuce. As a drink rose wine or beer.

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