Scrambled Eggs With Smoked Salmon In Brioche Recipes

Steps:

• Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
• Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
• Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

Steps:

• Preheat oven to 350° F.
• Melt butter. With a 3-inch round cutter cut out 1 round from each bread slice. Brush both sides of rounds with butter and season with salt. On a baking sheet bake rounds in middle of oven until golden and crisp.
• In a blender blend, eggs, cream, and salt until just combined and stir in 2 tablespoons chives. In a double boiler or a metal bowl set over a saucepan of barely simmering water cook the egg mixture, stirring, until creamy and just cooked through, about 4 minutes, and season with freshly ground black pepper.
• Put 1 bread round onto each of 4 plates and divide egg mixture among rounds. Top egg with salmon and garnish plates with remaining tablespoon chives.

Steps:

• Preheat oven to 350 degrees and heat brioche. Meanwhile prepare the eggs.
• Put the eggs in a blender with salt, pepper and four tablespoons of butter. Blend until frothy.
• Heat the remaining butter in a thick skillet over low heat. Stir the salmon and dill into the eggs and add the mixture to the skillet. Cook very slowly, stirring until the eggs are cooked soft and not dried out. Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioche warm.
• Fill the centers of the brioches with the egg mixture and cap with the brioche lid. Serve immediately.