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.
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
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.
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