Scrambled eggs with smoked salmon in brioche
2 servings
45 minutes
Scrambled eggs with smoked salmon in brioche is a refined dish that combines the fluffiness of eggs, the tenderness of cream, and the sophisticated taste of smoked salmon. It originated as a luxurious version of a classic breakfast, highlighting the richness of Russian cuisine. The creamy texture of the eggs harmonizes with the aromatic fish, while the soft, slightly crispy brioche adds elegance. Dill adds fresh notes, making the dish even more expressive. It's an ideal choice for a leisurely morning gathering or festive breakfast when you want to start the day with refined taste and gastronomic pleasure.
1
Cut the fish into very small pieces (using scissors is very convenient for this). Transfer to a bowl, add cream, mix well, cover with a lid and let sit for 30 minutes.
- Cold-smoked salmon: 125 g
- Single cream 10% fat: 60 ml
2
In the meantime, preheat the grill well. Cut the tops off the buns, carefully remove about half of the insides, cover with the tops, and place under the grill. Lightly brown on both sides.
3
Melt butter in a small saucepan over low heat. Crack eggs into a bowl, lightly beat with a fork, and season with salt and pepper. When the butter starts to foam, grease the sides of the saucepan and pour in the eggs. Slightly increase the heat and stir with a wooden fork or spoon, ensuring it doesn't stick to the edges.
- Butter: 10 g
- Chicken egg (large): 4 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
4
About a minute later, when the eggs start to set, add the fish and cream. Stir very actively until the liquid evaporates completely — about 3-4 minutes. Remove from heat and stir until the mixture becomes creamy. Add more salt and pepper if needed.
- Cold-smoked salmon: 125 g
- Single cream 10% fat: 60 ml
- Salt: to taste
- Freshly ground black pepper: to taste
5
Place the filling in warm buns, garnish with dill, and cover with the tops. Serve immediately.
- Brioche: 2 pieces
- Dill: to taste
