We are dogsitting in Boulder City for a few days, and I miss our kitchen and having my days revolve around cooking and eating. I’m a bit hung over from staying up far too late last night watching Planet Earth and drinking wine with Carlo, so looking at these pictures of the Smoked Salmon and Leek Scramble with Meyer Lemon Sour Cream that I made last week are just killing me. I wish I could eat some of this right now rather than the cheese on stale toast that I had for breakfast. This recipe feeds 6 people at $1.23 per serving.
I love egg recipes because most of them are so simple and quick to make. This recipe is no exception. The “hardest” part of the recipe is to zest a lemon and mix it with the sour cream. We used one of the Meyer lemons that my brother-in-law had given us, but I think the sour cream would taste just as delightful with regular lemons. I ended up squeezing some lemon juice into the mix for an extra bit of tang.
Whisk the eggs and heavy whipping cream together. I made this recipe twice, once using 2% milk and the next time using cream. Both tasted good, but Carlo commented that the one made with cream was really good–even though he had no idea that I had used some leftover cream. As with pretty much any recipe, cream makes everything taste better.
Slice the leeks and saute them covered over low heat. Don’t rush this step because leeks taste a lot better when they have been delicately cooked rather than when they have been cooked at too high of a temperature and get crispy.
Increase the heat to medium-high and stir in the eggs. I was hesitant to cook the eggs at this high a temperature, but it made them fluffier. You just need to make sure that you stir like crazy and don’t let the egg mixture get stuck on the bottom of the pan.
Plate up the eggs and serve with a side of smoked salmon. Top everything off with a large dollop of Meyer lemon sour cream. Another way to serve this dish is to cut up the smoked salmon and throw it in the pan at the last minute and stir it into the eggs. Whatever way will taste great, it just depends on what tickles your fancy that morning.
