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.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 2 tablespoons crème fraiche
- 12 eggs
- 2 tablespoon butter
- 1 small red onion, finely chopped
- 1 tablespoon dill, finely chopped, plus more for garnish
- 4 ounces smoked salmon, cut into 1/2 inch pieces
- Kosher salt and freshly ground black pepper
- Sliced scallions (optional)
- Lemon wedges (optional)
In a large bowl, whisk together crème fraiche and eggs. Set aside. Heat butter in a large non-stick skillet over medium heat until foaming subsides then add onion and cook until soft, about 4 minutes. Add dill and cook until fragrant, about 1 minute. Reduce heat to low and add eggs. Cook over low heat stirring constantly until eggs begin to thicken and begin to look custardy, about 12 minutes. Remove from heat and fold salmon into egg mixture and season to taste with salt and pepper. Serve eggs warm with optional garnish of dill, scallions, and lemon.