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Smoked Salmon Scrambled Eggs
Source: William Sonoma
Serving Size: 4
Prep Time: ~20 min
Cooking Time: ~ 20 min
Note: 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.
Tools:
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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.
Cook the Asparagus
- 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.
Warm the Serving Plates
- 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. Add Asparagus and serve immediately.
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Ingredients
- 5 Tbs. unsalted butter
- 4 green onions, white portion and about 2 inches of the green tops, chopped
- 6~8 eggs (or Use Egg Whites)
- 1/4 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)
- One small bunch of thin-medium Asparagus, tough end cut off and trimmed.
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