Egg and smoked salmon open-faced beakfast sandwich recipe

Breakfast today, 25 December, 2013
Simply the best breakfast, for cosy weekends or Christmas morning.
4 Servings

  • 57 g Crème Fraîche, 9%
  • Finely Grated Zest Of ½ Medium Lemon
  • Juice Of ½ Medium Lemon, as needed
  • Salt
  • Freshly Ground Black Pepper
  • 6 large Eggs
  • 2 tablespoons Unsalted Butter (¼ Stick)
  • 1 tablespoon Plus 1 Teaspoon Finely Chopped Chives
  • 1 tablespoon Plus 1 Teaspoon Finely Chopped Tarragon
  • 2 English Muffins, split in half and toasted
  • 4 medium slices Smoked Salmon (About 56 G ), at room temperature

1) Place crème fraîche and zest in a small bowl and stir to combine. Season with lemon juice, salt, and pepper as desired;set aside.

Place eggs in a medium bowl and beat with a fork until broken up. Season with a pinch each of salt and pepper and beat to incorporate.

Place 2 tablespoons of the eggs in a small bowl; set aside.

Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated.

Pour in the larger portion of the eggs, sprinkle with 1 tablespoon of the chives and 1 tablespoon of the tarragon, and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes.

Using the rubber spatula, push the eggs from the edges into the center.

Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.

Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet.

Remove from heat and season with salt and pepper as needed.

Divide reserved crème fraîche mixture among toasted English muffin halves and top each with a slice of smoked salmon and then a quarter of the eggs. Garnish with the remaining chives and tarragon and serve warm.

Nutritional notes:
Calories per 1 serving 393

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