Soft Scrambled Eggs with Salmon and Chèvre
Ingredients
2-4 slices
Artisan French or Roasted Garlic Bread (from the Artisan Bread Table), cut ½" thick
- Kowalski's Extra Virgin Olive Oil, for toasting bread
½ tsp.
freshly ground Kowalski's Sea Salt, plus more to taste
- freshly ground Kowalski's Black Peppercorns, to taste
1 clove
garlic, peeled
2 ½ tbsp.
Kowalski's Unsalted Butter
4 oz.
smoked salmon, flaked
5
Kowalski's Large Free-Range Organic Eggs, beaten
2 ½ oz.
soft fresh goat cheese, diced into ½" cubes
- chopped fresh chives, for garnish
Directions
- Preheat oven to 425°.
- Arrange bread on a baking sheet. Brush each slice liberally on both sides with oil; season to taste with salt and pepper.
- Bake bread in preheated oven until crisp and lightly darkened on the outside but slightly soft on the inside (about 15 min.).
- Remove bread from oven; rub crisp edges and surface of toast with garlic clove. Set bread aside to cool slightly.
- In a large skillet, melt butter over medium heat. Add salmon; cook until hot.
- Add eggs, ½ tsp. salt and pepper to taste. Reduce heat to medium-low; scatter cheese over eggs. Move skillet on and off the heat while stirring gently and infrequently, allowing the egg mixture to warm up while distributing the heat evenly throughout. Repeat several times until eggs are almost done but still quite glossy and soft.
- Scoop eggs directly onto prepared toast; garnish with chives.
