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French Scrambled Eggs with Smoked Salmon by Alex Hitz

French Scrambled Eggs with Smoked Salmon

This is special occasion food. Serve this as a first course at dinner or a main course at lunch, but make sure the main course is a “pull-back.” I’ll explain this later, but an unpretentious meatloaf with green peas, or a really good homemade chicken pot pie will help you balance the menu and show that you’re comfortable enough in your own skin to serve good simple food, rather than trying to impress them with how fancy you are!




YIELD: 4 servings


8 eggs
2 tablespoons salted butter
2 tablespoons crème fraiche
1/8 teaspoon salt
Coarse ground black pepper
1 tablespoon cut chives to garnish
A dollop of sour cream to garnish

Smoked Salmon



  • In a double boiler over a medium-low heat, melt the butter.

  • In a large mixing bowl, whisk together the eggs, salt, pepper, and cream. Strain them through a fine sieve.

  • When the butter is fully melted and still foaming, pour the egg mixture into the double boiler. Stir the eggs with a wooden spoon constantly until soft curds form. This will take a while—fifteen or twenty minutes—but be patient because the consistency is unparalleled. These luxurious eggs are like nothing you’ve ever tasted in America, yet have been staples in French households for generations. Remove soft scrambled eggs to a heated soufflé dish or serving platter, garnish with cut chives, sour cream, and the smoked salmon, and serve.

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