From Barefoot Contessa at Home (with my alterations) by Ina Garten, found at Tastebook
These eggs were just so satisfying. I absolutely loved them. To make them a little healthier I used Promise Fat Free and Egg Beaters. I will be remaking this recipe again and again.
Ingredients
4 tablespoons butter
1/2 cup chopped shallots
12 extra large eggs
6 tablespoons half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
4 ounces sliced, smoked salmon julienned
Directions
1. Melt 2 tablespoons butter in a large (12-inch) saute pan over medium-low heat. Add the shallots and cook for 5-7 minutes, stirring occasionally, until the shallots are translucent and begin to brown.
2. Meanwhile, in a large bowl, beat together the eggs, half-and-half, salt, and pepper with a fork. When the shallots are cooked, add the egg mixture to the pan and cook over medium-low heat for 4-6 minutes, stirring frequently with a rubber spatula to scrape the bottom and sides of the pan, lifting and folding the eggs to make large curds. Remove from heat one minute before they’re completely done because they’ll continue cooking in the pan. Off heat, add the remaining 2 tablespoons of butter (or omit if you prefer it to be less rich, as I usually do) chives, and smoked salmon. Mix well, season to taste, and serve hot.
These eggs were just so satisfying. I absolutely loved them. To make them a little healthier I used Promise Fat Free and Egg Beaters. I will be remaking this recipe again and again.
Ingredients
4 tablespoons butter
1/2 cup chopped shallots
12 extra large eggs
6 tablespoons half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
4 ounces sliced, smoked salmon julienned
Directions
1. Melt 2 tablespoons butter in a large (12-inch) saute pan over medium-low heat. Add the shallots and cook for 5-7 minutes, stirring occasionally, until the shallots are translucent and begin to brown.
2. Meanwhile, in a large bowl, beat together the eggs, half-and-half, salt, and pepper with a fork. When the shallots are cooked, add the egg mixture to the pan and cook over medium-low heat for 4-6 minutes, stirring frequently with a rubber spatula to scrape the bottom and sides of the pan, lifting and folding the eggs to make large curds. Remove from heat one minute before they’re completely done because they’ll continue cooking in the pan. Off heat, add the remaining 2 tablespoons of butter (or omit if you prefer it to be less rich, as I usually do) chives, and smoked salmon. Mix well, season to taste, and serve hot.
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