Sunday Brunch: Smoked Salmon Scramble with Dill, Red Onion and Crème Fraîche
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Smoky salmon, bright dill and rich crème fraîche come together in softly cooked eggs that bring all the flavors of the classic tea sandwich to a warm brunch. When cooking with smoked salmon, it's important to the fish right before serving, so it stays tender.
The key to any successful scrambled egg dish is to cook the eggs slowly and softly; the final product should be soft and almost custard-like. You can always serve this with toasted bagels, but some hearty pumpernickel bread works very well too. A glass or two of sparkling wine rounds out this quick brunch perfectly.
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About the author: Sydney Oland lives in Somerville MA with a few too many cats.