Phoenicia Diner in Phoenicia, New York, offers an impressive list of breakfast “skillets.” This creamy egg scramble studded with smoked trout is meant for one, but it can be easily doubled or quadrupled.
1 tablespoon snipped chives, plus more for garnish
Toast, for serving
How to Make It
In a small cast-iron skillet, heat the butter until it starts to foam. Add the eggs, trout, crème fraîche, Parmigiano-Reggiano, the 1 tablespoon of chives and a generous pinch of salt and cook over moderate heat, shaking the pan and stirring gently with a spatula, until small curds form and the eggs are just set, about 4 minutes. Garnish with snipped chives and serve with toast.
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