Scrambled Eggs with Smoked Salmon — Oeufs brouillés au saumon fumé
Are you thinking the same thing as me and experiencing a scene of déjà vu? You have seen those shells a few posts ago and you might be thinking “encore!” (again!) but wait. Instead of a dark sweet filling, I am giving you a savoury one. For the other crowd. After all, there are people that just do not want anything to do with sweets. I mentioned this already, but my dad is one of those. He would exchange any dessert against a steak-frites-salade (steak/French fries/green salad).
I am one of those people like Molly who will always have eggs in my fridge! Never short of them, or if I am , it is a major issue! Eggs are so central to so many things I cook, whether it is sweet or savoury food. I might have been a bit of a Brit in a previous life since I love to eat eggs in the morning, hence my love for English breakfasts, when they are old school. Whether they are in an omelet, poached, scrambled, soft boiled or hard boiled, I can eat them at any time. In France, an old tradition was to be able to find hard boiled eggs on counters in cafés or at bistrots and troquets. When I am hungry and need a snack, hard boiled eggs are the way to go.
And so, since the Weekend Cookbook Challenge is all about Easter Brunch and today is Easter, I had prepared a recipe from my Eggs book, Essentials Egg by Jane Donovan. I just added the presentation twist as I thought it would look much cuter to serve the eggs like this.
You need:
- 6 eggs
- 2 smoked salmon slices
- 1 tbsp chopped chives
- 2 tbsp crème fraîche
- Salt and pepper
- 2 tbsp butter
- Cucumber sticks and Orange Pepper sticks (optional, just for the fun)
Steps:
- Start by removing the top of your eggs using an egg topper if you have one.
- Empty the inside of the eggs in a bowl.
- Chop the salmon slices in small pieces.
- Melt the butter in a small saucepan.
- Beat the eggs, and add salt and pepper.
- Pour the eggs beaten in the saucepan and cook for a few minutes, while stirring constantly.
- The preparation should thicken.
- Remove when you reached the texture you like and add the crème fraîche, mixing well.
- Add the salmon and chives and mix.
- Take a small spoon and carefully place the egg preparation in the shells.
- Serve with decorating cucumber sticks and pieces of toast.
A twist in your typical scrambled eggs! Happy Easter everyone!
Right, I think we are done with egg recipes, egg shells for a while. I keep seeing egg shells everywhere…
18 Comments »
The comments for this entry can be syndicated via RSS. You can trackback from your own site.
Bea,
Enjoy your Easter brunch! I know that your guests certainly will especially with such a lovely dish. This is a great entry for WCC. And the presentation is so beautiful.
I agree about the eggs. They’re always in the refrigerator or else … we must run out to the store to stock up immediately.
Buona Pasqua, my friend!
Comment by Ivonne — On April, 16th, 2006 at 7:25 am
Happy Easter too, and your recipe is gorgeous, like always … Et quel brunch de Pâques ?
Comment by Fabienne — On April, 16th, 2006 at 7:49 am
Happy Easter, Bea! What a beautiful and fun idea!
I hope you have a lovely brunch, and enjoy the beauty of all things new!
love, chanelle
Comment by iamchanelle — On April, 16th, 2006 at 9:12 am
Superbe, c’est sûr que ça change des oeufs en chocolat, et ça me donne faim tellement c’est beau!
Comment by mercotte — On April, 16th, 2006 at 11:02 am
Beautiful la photo et la présentation !
(pas ok avec les normes HACCP, mais on les oublie celles-là et on se régale !
Bonnes fêtes de Pâques !
Comment by Lemich — On April, 16th, 2006 at 11:11 am
Très jolie présentation ! Bravo ! Ca donne envie de tester !
Comment by MarieT — On April, 16th, 2006 at 12:09 pm
Lovely! Happy Easter!
Comment by L — On April, 16th, 2006 at 12:43 pm
Happy easter Bea! If i have to choose.. i will..-3 per person.. he he.. je suis très gourmande!
Comment by relly — On April, 16th, 2006 at 2:53 pm
waouw!… presentation impressionnate
)
Joyeuses Paques!!
Comment by Cenzina — On April, 16th, 2006 at 4:01 pm
THey look fabulous Bea. Happy Easter.
Comment by barbara — On April, 16th, 2006 at 4:21 pm
That looks so beautiful and delicious! Happy Easter!
Best,
Paz
Comment by Paz — On April, 17th, 2006 at 12:28 am
Wahou, those scrambled eggs looked awesome. Your photo almost makes me wanna eat some.
Comment by Cindy — On April, 17th, 2006 at 5:48 am
j’aurai du venir plutôt pour profiter d’un brunch plus coloré par ta recette.
Comment by AnneE — On April, 17th, 2006 at 6:31 am
happy easter Bea.
Being a brit I love eggs especially scrambled ones. I have a great recipe for scrambled eggs which entails cooking them in a bain mairie over a medium heat, it is from Michel Roux’s excellent cookbook – Eggs which I highly recommend.
Comment by GastroChick — On April, 17th, 2006 at 6:36 am
Bea,
Once again, absolutely stunning! What a great idea. The presentation is beautiful and I’m sure it tasted delicious!
~Dianka
http://na-zdravi.blogspot.com/
Comment by Dianka — On April, 17th, 2006 at 11:44 am
Hi Ivonne,
The day went by so quickly and it was so much fun!
Hope your day was good!
Fabienne,
I just hosting a lunch on Easter, hence the reference
imachanelle, thanks. It was beautiful and I hope your day was good too.
Mercotte, merci bien. Tout mangé!
Lemich et MarieT, merci!
L, hope your day was good too for this birthday celebration!
Relly, gourmande?? ahaha
Cenzina, merci bien!
Barbara, Happy Easter to you too!
Paz and Cindy, thanks.
Anne, mais oui, c’est pas loin! A la nage!!
Gastrochick, yes I also sometimes do them this way and love them, even with tomatoes. Great idea!
Dianka, thanks once more!
Comment by Béa — On April, 17th, 2006 at 2:47 pm
this is absolutely stunning!
Comment by tami — On April, 21st, 2006 at 7:47 am
Ce n’était pas aussi beau que sur tes photos mais c’était tout aussi bon !! Merci.
Comment by Mijo — On December, 14th, 2007 at 1:40 pm