Smoked Salmon and Leek Scramble with Meyer Lemon Crème Fraîche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Improv: Instead of smoked salmon, try this with a generous dollop of caviar on the eggs, or top them with smoked trout or whitefish. Ingredients:
1 cup crème fraîche or sour cream |
2 teaspoons grated meyer lemon peel or regular lemon peel |
1/2 teaspoon salt |
12 large eggs |
3/4 cup heavy whipping cream |
1 teaspoon salt |
2 tablespoons olive oil |
2 1/4 cups thinly sliced leeks (about 1 1/2 leeks) |
1 tablespoon olive oil |
12 slices smoked salmon (about 8 ounces) |
1 tablespoon finely chopped fresh chives |
Directions:
1. Whisk together crème fraîche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl. Refrigerate until ready to use, up to 4 days ahead.
2. Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead.
3. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add leeks and sauté covered until soft, stirring occasionally, about 10 minutes. Add 1 tablespoon olive oil to same skillet. Increase heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with Meyer lemon crème fraîche, smoked salmon, and chives
4. Serve remaining Meyer lemon crème fraîche alongside.
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