Active Time
N/A
Total Time
20 MIN
Yield
Serves : 2
© Chris Court

How to Make It

Step 1    

In a medium nonstick skillet, combine the beaten eggs with the heavy cream and 1/2 tablespoon of the butter. Cook the eggs over moderately low heat, whisking them constantly, until small curds form and the eggs are creamy, 5 to 7 minutes. Remove the skillet from the heat.

Step 2    

Gently stir the remaining 1/2 tablespoon of butter into the eggs and season them lightly with salt. Spoon the eggs into 2 serving bowls and top with the sliced sablefish. Garnish with trout roe, sliced scallions and a dollop of sour cream. Serve right away with toasted bagels.

Notes

If smoked sablefish and trout roe are unavailable, smoked salmon and salmon roe can be substituted.

Suggested Pairing

Fragrant, vivid Chardonnay-based Champagne: NV Pierre Moncuit Hugues de Coulmet Blanc de Blancs Brut.

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