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Christine Andrews
8 large eggs
3 tablespoons heavy cream or milk
6 tablespoons chopped chives, divided
1 tablespoon olive oil
4 ounces chopped cold- or hot-smoked salmon
1 tablespoon very finely minced shallots
1/4 cup crème fraîche or sour cream
Freshly ground black pepper
Prepare pancakes (see below), cover, and
keep warm.
Whisk together eggs, cream, and
3 tablespoons chives. Heat oil in a nonstick skillet over medium
heat. Cook eggs, stirring with a spatula, until they hold together
but are still soft. Add smoked salmon, and continue cooking 1 minute,
until the eggs are cooked but still moist. If using cold-smoked
salmon, remove pan from heat immediately to prevent salmon from
overcooking.
Arrange 3 pancakes each on 4 individual serving plates. Spoon the
eggs on top. Combine shallots and crème fraîche, and
dollop on eggs. Sprinkle with remaining chives and pepper.
Yields: 1 dozen
This recipe goes with Creamy Smoked Salmon-Scrambled Eggs over Asiago
Potato Pancakes.
2 russet potatoes, baked and thoroughly chilled
2 large eggs
1 tablespoon minced shallots
3 tablespoons grated Asiago cheese
2 tablespoons sliced green onions
1 tablespoon all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking soda
2 tablespoons olive oil, plus more as needed
Peel and coarsely grate the potatoes. Whisk together eggs and next
7 ingredients. Stir in potatoes, mixing thoroughly but gently. Heat
2 tablespoons olive oil in a nonstick skillet over medium heat.
Spoon potato mixture into skillet, forming pancakes about 3 inches
in diameter. Cook 3 to 4 minutes, turning once, until golden brown.
Repeat with remaining potato mixture, adding oil as necessary. Keep
warm.
Yields: 4 servings
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