Scrambled Eggs and Smoked Salmon Tartines (With The Works!)

You guys big or small car people?

Hey everyone, I'm Molly Baz

from the Bon Appetit test kitchen.

And I'm here today with The Incredible Egg

to make Scrambled Egg and Smoked Salmon Tartines

with the works.

So every year on Christmas morning

I put out a big spread of bagels and smoked salmon

with the works.

But this year I decided to develop a recipe

for these smaller Smoked Salmon and Scrambled Egg Tartines

because I realized that it's important for my family

to have protein so that we can get ourselves

through the day to Christmas dinner.

I chose to develop these with very thin pumpernickel toast.

And I've cut them into little individual squares

so that everyone can have one or two.

So I'm drizzling them with olive oil

and I'm gonna season them lightly with salt.

And then these are just gonna go into the oven

to toast for about six or seven minutes.

Today I'm gonna show you how to scramble eggs

into large curds but to make them extra special

and extra delicious we're gonna stir in creme fraiche

at the end because it's the holidays and we deserve it.

I'm beating eight whole eggs for eight tartines

so that's about one egg per person.

Egg drop.

So these eggs are gonna get butter first

and then creme fraiche to finish.

Very indulgent, very creamy, extra delicious.

The other great thing about scrambling eggs

is that it happens super quickly

so this whole recipe comes together

in 10 or 12 minutes.

I'm seasoning the eggs with salt

and a little bit of freshly ground black pepper.

I usually use one tablespoon of butter for every four eggs.

So in this case two tablespoons of butter.

Okay so this butter is melted.

I go in with the eggs.

Really gentle sweeping sort of figure eight movements

with the spatula.

They'll begin to set sort of around the edges first.

So it's important to kinda keep moving things constantly

so that the eggs cook evenly.

I'm gonna go grab the toasts.

You can see these sort of large curds in the middle.

And what I'm looking for

is eggs that are almost all the way cooked

but still a little bit wet.

And at that point I'm going to stir in the creme fraiche

and let them finish cooking.

Okay, so these are getting nice and floofy.

They're still wet obviously.

They're not all the way cooked.

But that's okay 'cause we wanna give the creme fraiche

a chance to sort of cook into it and emulsify with the egg.

The creme fraiche element of these will complement

the smoked salmon and the buttery creamy eggs.

Big curds, nice and moist.

So arranging the toast on a platter.

And then we'll build right on top of the toasts.

This is hot smoked salmon.

You just need to sort of flake it away

into its natural smaller pieces.

So first laying down a little pile of scrambled eggs

on each toast.

Now we're gonna take the flaked smoked salmon

and add a little bit to each one.

I really love dill.

You could use also parsley

or tarragon or even chives would be really beautiful.

I have some finely chopped capers

which are super salty and briny

which is nice because the eggs are really creamy.

So it kinda cuts through that

and offers a little bit of salt.

Some really thinly sliced red onion

which is just gonna give a little bit of bite.

Little bit of flaky sea salt to finish.

I always put out some lemon wedges on the platter

just to serve alongside for squeezing.

Let's try these out.

Squeeze a little lemon.

I don't think this is a knife and fork situation.

But you decide.

Tastes like Christmas morning.

So as you can see everything comes together very quickly

which is kinda the name of the game

when you're entertaining and hosting a lot of people

and there's family running around.

And most importantly they are satisfying and nourishing,

nutritious, and they will get you through the day.

So there you have it,

my Scrambled Egg and Smoked Salmon Tartines with the works.

[upbeat music]