Smoked Salmon Scrambled Eggs
Keeping the heat low and only using butter (no milk, please) create creamy, soft, buttery scrambled eggs. Serve with toasted bagels for brunch, or add asparagus and open a bottle of Champagne for a late-night supper.
Ingredients
- 4 to 5 Tbs. unsalted butter
- 4 green onions, white portion and about 2
inches of the green tops, chopped - 8 eggs
- 1/4 to 1/2 tsp. freshly ground pepper
- 3 oz. smoked salmon, chopped
- 3 oz. cream cheese, cut into 1/4-inch cubes, at
room temperature - Fresh tarragon sprigs (optional)
Directions
In a large, heavy nonstick sauté pan over low heat, melt the butter. Set aside 2 Tbs. of the green onions to use for garnish, and add the remaining green onions to the pan. Sauté until soft and translucent, about 3 minutes.
Meanwhile, in a bowl, using a fork, beat the eggs with pepper to taste until blended. Pour the eggs into the sauté pan and, using a wooden spoon, stir continuously, reaching the bottom and edges of the pan, until the eggs begin to thicken and break into curds, about 5 minutes. Keep stirring until the eggs are almost firm, about 4 minutes more.
Remove the pan from the heat and fold the salmon and cream cheese into the eggs. Return to low heat for about 30 seconds to melt the cheese. Transfer the eggs to warmed plates or a platter, sprinkle with the reserved green onions and garnish with tarragon sprigs. Serve immediately.
Meanwhile, in a bowl, using a fork, beat the eggs with pepper to taste until blended. Pour the eggs into the sauté pan and, using a wooden spoon, stir continuously, reaching the bottom and edges of the pan, until the eggs begin to thicken and break into curds, about 5 minutes. Keep stirring until the eggs are almost firm, about 4 minutes more.
Remove the pan from the heat and fold the salmon and cream cheese into the eggs. Return to low heat for about 30 seconds to melt the cheese. Transfer the eggs to warmed plates or a platter, sprinkle with the reserved green onions and garnish with tarragon sprigs. Serve immediately.
Serves 4.