Scrambled Eggs With Wild Smoked Salmon and Lemon Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Sophisticated lemon cream makes these simple scrambled eggs dinner table table-worthy. Lovely for a holiday breakfast/brunch, served with bubbly and mimosas. Enjoy! Be sure to use wild smoked salmon, preferably from Alaska. Wild salmon is sustainable, healthful and delicious. From Bon Appetit. Ingredients:
2 tablespoons sour cream |
3/4 teaspoon fresh lemon juice |
1/4 teaspoon packed finely grated lemon peel |
1/4 teaspoon chopped fresh thyme |
4 large eggs |
salt and pepper, to taste |
1 -2 tablespoon butter |
1 large green onion, thinly sliced |
2 ounces thinly sliced smoked salmon |
Directions:
1. For the lemon cream: In a small bowl, mix together the sour cream, fresh lemon juice, finely grated lemon peel, and the chopped fresh thyme. Season with salt & pepper to taste.
2. In a medium bowl, whisk together the eggs with salt & pepper to taste.
3. Melt butter in medium skillet over medium heat. Add the thinly sliced green onion and sauté for 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute.
4. Divide scrambled eggs between two plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve. Delicious with a slice of buttered pumpernickel toast.
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