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Soft-Scrambled Eggs with Smoked Sablefish and Trout Roe
© Chris Court

Soft-Scrambled Eggs with Smoked Sablefish and Trout Roe

  • TOTAL TIME: 20 MIN
  • SERVINGS: 2
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Andrew Carmellini's luxurious, creamy eggs are heavenly on their own, but serving them with smoky sable, briny roe and rich sour cream puts them over the top.

  1. 6 large eggs, beaten
  2. 1/4 cup plus 2 tablespoons heavy cream
  3. 1 tablespoon unsalted butter
  4. Kosher salt
  5. 4 ounces smoked sablefish, sliced 1/4 inch thick (see Note)
  6. Trout roe (see Note), thinly sliced scallions and sour cream, for garnish
  7. Toasted sesame, everything or plain bagels, for serving
  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.
  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.