Unfortunately, I can't seem to shake my childhood preference for firmly cooked eggs, and others thought the dish had far too much cream cheese to be eaten on its own, as it's meant to be. With a bagel, however, it was perfect, if still rather rich; I was also glad to have some plain baby tomatoes on the side, for the way their acidic jolt contrasted with the creamy-stodgy eggs and bread.
- 6 eggs
- 1 1/2 tablespoons butter
- Freshly ground black pepper
- 4 ounces smoked salmon, cut into 1/2-inch dice
- 4 ounces cream cheese, cut into 1/2-inch dice
- 1/2 cup shredded sorrel
- Minced chives for garnish
Put the eggs, butter, and some salt and pepper in a saucepan or skillet with sloping sides. Turn the heat to medium high and begin to beat the mixture with a whisk, stirring almost constantly but not too fast; you do not want the mixture to become foamy. If you are using a nonstick pan or skillet, use a wooden spoon instead of a whisk.
Once the butter has melted, the mixture will begin to thicken and develop small curds; this will take from 3 to 8 minutes, depending on your pan and cooktop. If the eggs begin to stick to the bottom of the pan, remove from the heat for a moment, continuing to whisk, and then return to the flame.
When the eggs are very creamy, with small curds all over--not unlike very loose oatmeal--they are just about ready. Stir in the smoked salmon and cook for a minute, just to warm it. Remove from the heat, stir in the cream cheese and sorrel, and taste for salt and pepper. Garnish with chives and serve.