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Scrambled Eggs and Salmon

Source of Recipe

From "Barefoot Contessa at Home" by Ina Garten


Recipe Introduction

"I love the idea of smoked salmon with eggs (the old-fashioned Jewish dish is called L.E.O.—lox, eggs, and onions), but there's something about the taste and texture of cooked smoked salmon that I don't love. So I decided to add the salmon after the eggs were cooked and now it's one of our favorite Sunday morning breakfasts."

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter, divided
â—¦ ½ cup chopped shallots (3 to 4 shallots)
â—¦ 12 extra-large eggs
â—¦ 6 tablespoons half-and-half
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 2 tablespoons chopped fresh chives
â—¦ 1 tablespoon chopped fresh flat-leaf parsley
â—¦ 4 ounces sliced smoked salmon, julienned


Recipe

Melt 2 tablespoons butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and cook for 5 to 7 minutes, tossing frequently, until the shallots are translucent and they begin to brown.

Meanwhile, in a large bowl, beat together the eggs, half-and-half, salt, and pepper with a fork. When the shallots are cooked, add the eggs to the pan and cook over medium-low heat for 4 to 5 minutes, stirring frequently with a rubber spatula to scrape the bottom and sides of the pan, lifting and folding the eggs to make large curds. Remove from the heat 1 minute before they're completely done because they'll continue cooking in the pan.

Off the heat, add the remaining 2 tablespoons of butter, chives, parsley, and smoked salmon. Mix well, season to taste, and serve hot.

Serves 4 to 5