Special Occasion Smoked Salmon & Scrambled Egg Toast
Uibheacha scrofa le bradán deataithe·(IV-uh-kuh SKRUH-fuh le BRAH-dawn JAH-tee-huh)
Chapter 7: The Sweet Tooth (Breads, Baking, and Teatime)
There are Sunday mornings built for the heavy, sizzling chaos of a full fry, and then there are mornings that demand a little quiet grace. This is the latter—a sacred ritual born in coastal Irish kitchens and carried into the warm, crowded parish halls of America. It relies on nothing more than patience and a pool of foaming butter. Cook the eggs low and slow until they become warm, velvety curds, drape them with good smoked salmon, and lay the whole thing over a thick slice of brown bread. It is a straightforward, undeniable luxury, and exactly the kind of food that heals the soul.
Ingredients
- Large eggs6 to 8
- Unsalted butter3 tablespoons
- Whole milk or heavy cream2 tablespoons
- Smoked salmon4 to 6 ounces
- Thick slices brown bread4
- Fresh chives or dill1 tablespoon
- Lemon1
- Sea salt and black pepperTo taste
Method
- 01
Toast the brown bread until crisp on the outside but chewy within.
Generously spread the warm toast with one tablespoon of the softened butter and place on warmed serving plates.
- 02
Whisk the eggs and milk until uniformly pale yellow.
Lightly season with freshly ground black pepper and a very modest pinch of sea salt, keeping in mind the salmon brings its own heavy salinity.
- 03
Melt the remaining two tablespoons of butter in a heavy skillet over medium-low heat.
Let it melt just until it begins to foam, taking strict care not to let it brown.
- 04
Pour the beaten eggs into the foaming butter and scramble gently.
Let them sit undisturbed for a few seconds, then use a flexible spatula to continuously push and fold the eggs from the edges toward the center.
- 05
Remove the pan from the heat while the eggs still look wet and runny.
The residual heat of the pan will finish cooking them into soft, pillowy curds. Do not overcook them.
- 06
Spoon the creamy eggs over the buttered toast and drape with ribbons of smoked salmon.
Scatter the chopped herbs over the top and serve immediately with lemon wedges on the side.
Notes
Sourcing the right bread is critical.
If you cannot bake traditional Irish brown bread, look for the densest, oat-topped whole wheat bread available, or a high-quality crusty sourdough to hold up against the rich eggs.
Watch your salt.
American lox can be highly cured. Under-salt your eggs in the bowl; you can always add a pinch of flaky salt at the table, but you can't take it away.
From The Irish American Table.