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Scrambled Eggs and Salmon

Source of Recipe


From "Barefoot Contessa at Home" by Ina Garten



List of Ingredients



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






Instructions



1. 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.
   
   
2. 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.
   
   
3. 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