French Scrambled Eggs with Smoked Salmon

Name: French Scrambled Eggs with Smoked Salmon
Yield: Serves 4
Cuisine: United States
Ingredients: 8 large eggs; pound unsalted butter, cut into pieces; ½ teaspoon salt; 8 slices smoked salmon; ½ cup hollandaise; 8 ounces smoked salmon, boned, skinned, julienned; ½ teaspoon freshly ground pepper; 2 tablespoons heavy cream; 2 tablespoons chopped chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

These eggs are one example of the French method of scrambling eggs, called oeufs brouillés or a brouillade. Made with black truffles, they are beyond sublime. I eat them every Christmas Eve, with an old, lesser, red Bordeaux.

Ingredients

8 large eggs
pound unsalted butter, cut into pieces
½ teaspoon salt

Americas
United States
Lunch
Fish course
Pescatarian
Christmas
Gluten-free

Method

Beat the eggs just until well mixed. Coat the bottom and sides of a saucepan with some of the butter. Add salt and pepper and 2 tablespoons of the butter to the eggs and put in the pan. Put the pan into the simmering water of a water bath and stir the eggs with a wooden spoon, making sure to scrape