Monday, October 12, 2009

Meatless Monday - Scrambled eggs with smoked salmon and basil

Scrambled eggs with smoked salmon and basil

This recipe is a study in frugality. The smoked salmon it calls for IS expensive. However, it needs such a small amount for a big payoff in flavor. The eggs and basil star in supporting roles to the salmon and really let the smokey, delicate fish shine through.

Somehow, this tastes more decadent than the combination of ingredients suggests. The basil makes it incredibly fragrant, the fish heady and salty, but the cream cheese is the secret to the texture of this dish. The addition of the cream cheese makes the eggs so velvety and, frankly, creamy. The first bite lets you know this dish is in a totally different league than the eggs that come with pancakes at the local breakfast joint.

We've eaten this for a special breakfast, but it would also be great for a brunch, or light dinner. Next time you have overnight guests, save some pennies and serve this dish instead of bagels and lox. I don't think there will be any complaints.

Ingredients given PER PORTION. Increase as necessary.

1/2 Tablespoon butter
2 eggs, lightly beaten
1 Tablespoon cream cheese, cut into small squares
2 Tablespoons chopped smoked salmon
1 Tablespoon chopped fresh basil
salt and pepper to taste

Melt butter in a skillet over medium heat. Add eggs and let cook until bottom of eggs just begins to set.

Sprinkle cream cheese over eggs and stir to combine. Allow to cook until eggs are almost done, then sprinkle salmon and basil over skillet, folding into the eggs. Add salt and pepper to taste and serve immediately.

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