It's really pretty simple, and actually, I must be honest, I've since seen a similar thing on a menu. So maybe I didn't make it up entirely but actually pulled the vague memory of this from the dark recesses of my brain.
It goes:
Eggs, scrambled
cream cheese, generous amount
lox, cut into bits
and on the side, a bagel, toasted and buttered.
Other variations include getting triple-onion cream cheese or including shallots or chives seperately. One could also add capers or a dash or red wine vinegar.
This is incredibly easy to make, but it's all about timing:
Just make scrambled eggs, as you normally would, with a healthy dose of salt and pepper.
Then, when the eggs are about 65 to 75 percent cooked, put in about 3 to 4 spoonfuls of creamcheese. Stir, fold, chop, whatever, just combine in whatever way you want to make sure that the cream cheese melts throughout the eggs. Otherwise you'll just end up with kinda melted cream cheese and a few big cream cheese chunks. No good.
Then, at the last minute, when the eggs are entirely cooked and the cream cheese is melted, add the lox and distribute evenly. You don't want to leave them in too long, because they'll cook. (Again, no good.) So, maybe 30 seconds or less should be fine.
Serve on a plate with a side of bagel.
(In planning to write this post I've discovered that it's very difficult to take a good photo of eggs. Use a flash, they come out yellow but washed out. No flash, they come out dark and grey. So, while this may look less than appetizing, I promise, it lives up to its name.)
2 comments:
Whenever I get lox and eggs at a restaurant, I'm always hoping for that perfect combo: tender, gently scrambled eggs and luscious smoked salmon. Then I get my plate, and the eggs are invariably gray and overcooked, and the salmon has the texture of rubber. Uzy's recipe sounds great precisely because it keeps the integrity of both ingredients. Nice.
I can attest that The Delicious lives up to its name.
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