Scrambled Eggs with Smoked Trout and Crème Fraîche
This luxurious take on scrambled eggs screams “breakfast in bed.” A handful of sliced red onions helps balance out the richness.Ingreadient:
- 8 large eggs
- Kosher salt and pepper
- 1 Tbsp. olive oil or unsalted butter
- 1/4 c. crème fraîche, plus more for serving
- 1/2 c. flaked smoked trout
- 1/2 small red onion, thinly sliced
Direction
- In a large bowl, whisk together eggs, 1 tablespoon water and 1/2 teaspoon each salt and pepper.
- Heat oil or butter in a 10-inch nonstick skillet on medium. Add eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs.
- Fold crème fraîche, then trout and red onion into scrambled eggs. Dollop with additional crème fraîche.
