This egg dish is very easy yet very impressive. Whether you are hosting a large crowd or an intimate brunch for two, everyone is sure to enjoy this one.
Serves 4 to 6 (adjust the amount of eggs 2 per person for less servings)
2 Tbs. heavy cream
1/4 tsp. freshly ground pepper
2 Tbs. unsalted butter
1/4 lb. sliced smoked salmon, roughly chopped
3 oz. cream cheese, cut into cubes with a wet knife
1 1/2 tsp. chopped fresh chives
1 lemon cut into small wedges
In a bowl, whisk together the eggs, cream and pepper just until thoroughly blended. Do not overbeat.
In a nonstick fry pan, over medium-low heat, melt the butter until hot. Spread the butter around the pan so that it is evenly coated. Add the egg mixture and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are barely cooked. Fold in the smoked salmon and cream cheese to distribute throughout the eggs.
Remove the pan from the heat and let the eggs stand in the pan to allow the residual heat to finish cooking them and warm the salmon and cream cheese, about 1 minute.
Garnish with chives, capers and red onion. Plate and serve immediately with a lemon wedge that can be squeezed over top.