French Scrambled Eggs with Smoked Salmon


Preparation info

  • Serves


    • Difficulty


Appears in

Jeremiah Tower's New American Classics

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.


  • 8 large eggs
  • pound unsalted butter, cut into pieces
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons heavy cream
  • 8 ounces smoked salmon, boned, skinned, julienned
  • ½ cup hollandaise
  • 8 slices smoked salmon
  • 2 tablespoons chopped chives


    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 all the surfaces of the pan, especially the corners. Never stop stirring or let the eggs stick to the pan. If the eggs start to thicken too quickly, remove the pan from the water for a minute or so. When the eggs are nearly done, stir in the cream and the julienned salmon.

    Remove from the heat, and stir in the remaining butter, which will halt the cooking as well as enrich the texture and taste of the eggs. Put the eggs on 4 warm ovenproof plates and spoon over equal amounts of the hollandaise. Broil for 1 minute to glaze the sauce.

    Place 2 slices of salmon on each plate and sprinkle with the chopped chives as shown.