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Scrambled Eggs with Smoked Salmon

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"The classic combination of smoked salmon and cream cheese is even better when combined with perfectly cooked scrambled eggs. The secret to creamy scrambled eggs is to not overcook them. Stop scrambling the moment they are just set and are still moist."

List of Ingredients

◦  8 eggs
◦  3 to 4 ounces thinly sliced smoked salmon, coarsely chopped
◦  Salt and ground pepper
◦  2 Tbsp unsalted butter
◦  ¼ pound herbed cream cheese such as Boursin, broken into small chunks
◦  2 Tbsp chopped fresh flat-leaf parsley or chives


Recipe

In a bowl, whisk the eggs just until blended. Add the salmon and stir to mix. Season lightly with salt and pepper.

In a large, heavy frying pan over medium heat, melt the butter. When the butter begins to foam, pour in the egg mixture and cook, stirring gently, until the eggs start to set, about 2 minutes. Sprinkle the cheese evenly over the eggs and continue cooking and stirring until the eggs are scrambled to a soft consistency, 1 to 2 minutes longer. Taste and adjust the seasoning.

Transfer the eggs to a warmed platter, sprinkle with the parsley, and serve right away.


Makes 4 servings


Pop the Bubbly:
If your brunch is a celebration, Champagne goes nicely with this dish. Try a brut rosé, also known as pink Champagne, which gets its color from the skins of the red grapes from which it is made.