I'm not sure why the return to darkness in the early evening has awakened my appetite for breakfast-for-dinner, but here's one with a twist: ground golden flaxseed, in tidy crab cakes you can bake in the toaster oven.

Flaxseed Crab Cakes

2 servings

8 ounces lump or jumbo-lump crabmeat

1/4 cup ground golden flaxseed meal

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 teaspoons olive oil

1/2 teaspoon kosher salt

3 large eggs

1 tablespoon unsalted butter

1/4 teaspoon freshly ground black pepper

1. Preheat the toaster oven to 375 degrees. Line a baking tray with foil.

2. Pick through the crabmeat, discarding any bits of shell. Transfer to a mixing bowl, along with the flaxseed meal, herbs, oil, and salt. Crack 1 of the eggs into the bowl, and stir gently to incorporate.

3. Form the mixture into 4 crab cakes, each about 3 inches across and 3/4-inch thick, arranging them on the baking tray. Bake for 8 to 10 minutes; the crab cakes should firm up and brown slightly on top.

4. Meanwhile, melt the butter in a nonstick skillet over medium-high heat. Swirl to coat, then crack the other 2 eggs into the pan. Cook until the whites have set but the yolk is still soft enough to run. Remove from the heat.

5. Place 2 crab cakes close together on each plate. Drape one egg over each plate. Sprinkle half the pepper on each egg; serve right away.

Per serving: 340 calories, 33 g protein, 5 g carbohydrates, 22 g fat, 7 g saturated fat, 425 mg cholesterol, 950 mg sodium, 4 g dietary fiber, 0 g sugar

- Adapted from Wheat Belly
30-Minute (or Less!) Cookbook:
(Rodale, December 2013)