LibreRecipes

Smoked Salmon and Leek Scramble with Meyer Lemon Crème Fraîche

Rating

Calories

393.0

Protein

21.0

Sodium

1008.0

Fat

31.0

Improv: Instead of smoked salmon, try this with a generous dollop of caviar on the eggs, or top them with smoked trout or whitefish.

1 cup crème fraîche or sour cream

2 teaspoons grated Meyer lemon peel or regular lemon peel

1/2 teaspoon salt

12 large eggs

3/4 cup heavy whipping cream

1 teaspoon salt

2 tablespoons olive oil

2 1/4 cups thinly sliced leeks (about 1 1/2 leeks)

1 tablespoon olive oil

12 slices smoked salmon (about 8 ounces)

1 tablespoon finely chopped fresh chives

Whisk together crème fraîche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl. Refrigerate until ready to use, up to 4 days ahead.
Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead.
Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add leeks and sauté covered until soft, stirring occasionally, about 10 minutes. Add 1 tablespoon olive oil to same skillet. Increase heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with Meyer lemon crème fraîche, smoked salmon, and chives
Serve remaining Meyer lemon crème fraîche alongside.