Blue swimmer crab scrambled eggs

WHISTLE & FLUTE, ADELAIDE

Chef Stewart Wesson wants greater textural play to define classic breakfast dishes, so for his scrambled eggs on toast (sourdough from Rustico bakery, no less) he folds the eggs with locally caught blue swimmer crab. Crunch and chew are further amplified with a generous sprinkling of crisp shallots, bean sprouts, sesame seeds, mint and coriander, with hits of chilli and lime. Whistle & Flute, 136 Greenhill Rd, Unley, SA, (08) 8373 2490