Peden + Munk
Smoked sablefish adds a bit of luxury to this easy scrambled eggs recipe. Swap in lox if it’s more readily available.
Recipe information
Yield
8 servings
Ingredients
4 tablespoons unsalted butter
16 large eggs, beaten to blend
Kosher salt
¾ cup crème fraîche, plus more for serving
12 ounces smoked sablefish, sliced
¼ small red onion, very thinly sliced
Freshly ground black pepper
Preparation
Step 1
Heat butter in a large nonstick skillet over medium-low. Once butter is foaming, add eggs and season with salt. Cook, stirring occasionally with a heatproof rubber spatula, until some curds begin to form, about 4 minutes. Mix in ¾ cup crème fraîche and cook, stirring occasionally, until eggs are barely set, about 3 minutes. Remove from heat and fold in sablefish.
Step 2
Transfer eggs to a platter and spoon a few dollops of crème fraîche over. Top with onion and a few grinds of pepper.
