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Smoked Salmon and Leek Scramble with Meyer Lemon Crème Fraîche

4.6

(14)

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Smoked Salmon and Leek Scramble with Meyer Lemon Crème FraîcheLeo Gong

Improv: Instead of smoked salmon, try this with a generous dollop of caviar on the eggs, or top them with smoked trout or whitefish.

Recipe information

  • Yield

    Makes 6 servings

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

Preparation

  1. Step 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.

    Step 2

    Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead.

    Step 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

    Step 4

    Serve remaining Meyer lemon crème fraîche alongside.

TagsEggMeyer LemonLemonCitrusFruitLeekRoot VegetableVegetableSmoked SalmonSalmonFishSeafoodMainBreakfastBrunchGluten FreeNut FreeEasyBon Appétit

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