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Bon Appétit

Smoked Salmon and Leek Scramble with Meyer Lemon Crème Fraîche

By Cat Cora

4.6

(14)

Image may contain Food Lunch Meal Dish Breakfast French Toast Toast and Bread
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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