Scrambled Eggs, With Smoked Salmon in Brioche

Ingredients

• 6 brioche
• 6 eggs
• ¼ pound smoked salmon, diced
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon fresh chopped dill
• ¼ pound unsalted butter at room temperature

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1608 calories; 49 grams fat; 19 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 230 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 55 grams protein; 475 milligrams cholesterol; 2025 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat oven to 350 degrees and heat brioche. Meanwhile prepare the eggs.
2. Put the eggs in a blender with salt, pepper and four tablespoons of butter. Blend until frothy.
3. Heat the remaining butter in a thick skillet over low heat. Stir the salmon and dill into the eggs and add the mixture to the skillet. Cook very slowly, stirring until the eggs are cooked soft and not dried out. Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioche warm.
4. Fill the centers of the brioches with the egg mixture and cap with the brioche lid. Serve immediately.

15 minutes