Over the summer, I spent some time in Amsterdam with my family. One dish that has been etched in my memory from my time there is soft scrambled eggs, served with a side of smoked salmon and toast. I've had the combination of those two ingredients before— I've even written about it here, but for whatever reason this simple dish has become an obsession.
I like a brunch I can wrap my hands around. There are great things about hash or omelets, but there's nothing quite like a satisfying breakfast sandwich. Softly cooked scrambled eggs—you really need to take however much time is needed to coax out the perfect custard texture—combined with toasted bagel and rich smoked salmon are all you need. Feel free to add classic garnishes of sliced onion and capers, but even if you don't, it's a winning combination.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 2 tablespoons butter
- 12 eggs, beaten
- Kosher salt and freshly ground black pepper
- 4 bagels, sliced and toasted
- 1/2 pound sliced smoked salmon
- Sliced red onions, optional
- Capers, optional
Melt butter in a large non-stick skillet over medium-low heat, add the beaten eggs and cook stirring constantly until eggs just begin to thicken, about 10 minutes. Raise the heat to medium and continue to cook until eggs are just barely set, about another 6 minutes. Remove from heat and season to taste with salt and pepper.
Toast the bagels, then divide salmon between the 4 bagels. Add sliced onion and capers (if using), then top the salmon with the soft scrambled eggs. Serve immediately with coffee and sparkling wine.