Scrambled Eggs
Luxurious scrambled eggs featuring the rich flavors of truffle oil and smoked salmon, finished with a sprinkle of chives.
3
Large Eggs
1 tbsp
Crème Fraîche
1 tbsp
Butter-unsalted
1 oz
Smoked Salmon-thinly sliced
1/2 tsp
Truffle Oil
See all 8 ingredients ↓
Luxurious scrambled eggs featuring the rich flavors of truffle oil and smoked salmon, finished with a sprinkle of chives.
Instructions
- Gently whisk Eggs and Crème Fraîche with White Pepper in a bowl. Avoid over-whisking.
- Melt Butter in a non-stick skillet over low heat.
- Pour Egg mixture into the skillet and cook slowly, constantly stirring with a rubber spatula.
- Continue cooking until eggs are very soft and creamy, but not fully set.
- Remove from heat and stir in Truffle Oil.
- Gently fold in Smoked Salmon.
- Serve immediately, garnished with Chives and a sprinkle of Fleur de Sel.
-
3
3
Large Eggs
-
1 tbsp
15 mL
Crème Fraîche
-
1 tbsp
14 g
Butter-unsalted
-
1 oz
28 g
Smoked Salmon-thinly sliced
-
1/2 tsp
2.5 mL
Truffle Oil
-
1 tsp
5 mL
Chives-finely chopped
-
Pinch
0.25 g
Fleur de Sel
-
1/8 tsp
0.625 mL
White Pepper
Equipment
- Non-stick skillet
- Rubber spatula
- Bowl
Instructions
- Gently whisk Eggs and Crème Fraîche with White Pepper in a bowl. Avoid over-whisking.
- Melt Butter in a non-stick skillet over low heat.
- Pour Egg mixture into the skillet and cook slowly, constantly stirring with a rubber spatula.
- Continue cooking until eggs are very soft and creamy, but not fully set.
- Remove from heat and stir in Truffle Oil.
- Gently fold in Smoked Salmon.
- Serve immediately, garnished with Chives and a sprinkle of Fleur de Sel.
Nutrition per serving
You May Also Like
Aunt Petunia's Pickled Beet & Blood Orange Salad
No reviews yet
Grandpa Fitzwilliam's Pheasant Pithivier
No reviews yet
Aunt Clementine's Cardamom and Rosewater Rice Pudding
No reviews yet
Grandpa Silas’s Oyster and Spinach Stuffing
The Governor's Grand Marnier Crème Renversée
No reviews yet
The Governess's Pistachio Rosewater Baklava
No reviews yet
Comments