Soft Scrambled Eggs And Toasted Rye Tartlets Recipes

TARTE FLAMBE WITH SOFTLY SCRAMBLED EGGS AND GOAT CHEESE

Steps:

• Whisk together the creme fraiche, parsley, chives, and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees F.
• Divide the dough in half. Roll each piece into a very thin 10-inch rectangle. Brush with oil, place on baking sheets, and bake until lightly golden brown, about 10 minutes.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, 30 minutes. Season with salt and pepper.
• Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels. Divide the creme fraiche between the pizzas, spreading it out.
• Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes. Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat. Add the chile and cook until soft, about 2 minutes. Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese. Divide the eggs between the two pizzas and garnish with more herbs.

TROUT TOAST WITH SOFT SCRAMBLED EGGS

Steps:

• Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain.
• Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.
• Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute.
• Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top.
• Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.

SOFT SCRAMBLED EGGS AND TOASTED-RYE TARTLETS

Steps:

• Preheat oven to 350 degrees. Stir 4 tablespoons butter until smooth. On a clean work surface, lightly roll a bread slice with a rolling pin until it's 1/8 inch thick. Brush both sides with butter and fit into a 4-inch tart pan with a removable bottom. Use a paring knife to trim edges flush with pan, then season with salt. Repeat with remaining bread. Transfer pans to a rimmed baking sheet and bake until crisp and golden around edges, 12 to 14 minutes. Let cool completely, then remove from pans.
• Whisk together eggs, milk, and 1/4 teaspoon salt. Heat a large nonstick skillet over low. Melt remaining 2 tablespoons butter, then add egg mixture and cook, stirring occasionally with a wooden spoon, until just set into soft curds, about 15 minutes.
• Spoon eggs into tart shells, sprinkle with pepper, and serve, topped with bacon and sprouts.

SOFT SCRAMBLED EGGS ON TOAST

Steps:

• Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
• Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
• To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.

RYE TOASTS WITH SMOKED TROUT AND SCRAMBLED EGGS

Steps:

• Cut the fish into 1/4-inch dice. In a bowl, combine the trout, creme fraiche, lemon juice, capers, red onion and parsley. Season with salt and lemon to taste. Refrigerate until ready to serve, up to 4 hours.
• Heat oven to 180 degrees. Cut the crusts off the bread and brush both sides with melted butter. Heat a heavy skillet over medium heat. Working in two batches, brown the bread on both sides, about one minute per side. Remove and keep warm in oven.
• In a bowl, whisk eggs, remaining melted butter, cream and 1/2 teaspoon salt. Heat a nonstick skillet over low heat. Add eggs and cook, stirring continuously with a spatula, until just set and no longer runny. Remove from heat, add chives and transfer the skillet to oven to keep warm.
• Place a slice of toast on each plate. Divide trout mixture among toasts, spreading it to make an even platform for the scrambled eggs. Spoon the eggs in the center and top with a small spoonful of roe. Serve immediately.

SOFT SCRAMBLED EGGS & TOAST

Steps:

• Melt some butter in a skillet/frying pan. When 1/2 the butter is melted, turn off heat. If your butter is cold, zap it in the microwave for 12 seconds. Let the pan get cold & then break 2 eggs. Because the pan is cold, don't use a mixing bowl, mix it in the frying pan. The safe way to crack eggs is over a hard, flat surface. Stir eggs & add 3 tablespoons whole milk per serving. Add salt & freshly ground pepper. Turn burner on low. Stir well. Cook SLOWLY over low heat until it just comes together, stirring often. Serve with lightly browned toast or english muffin.