Creamy Eggs With Smoked Salmon On Brioche Recipes

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SCRAMBLED EGGS WITH SMOKED SALMON



Scrambled Eggs with Smoked Salmon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 6

1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped

Steps:

  • Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
  • Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
  • Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

SCRAMBLED EGGS, WITH SMOKED SALMON IN BRIOCHE



Scrambled Eggs, With Smoked Salmon in Brioche image

Provided by Moira Hodgson

Categories     breakfast, brunch, main course

Time 15m

Yield 6 servings

Number Of Ingredients 6

6 brioche
6 eggs
1/4 pound smoked salmon, diced
Coarse salt and freshly ground pepper to taste
1 tablespoon fresh chopped dill
1/4 pound unsalted butter at room temperature

Steps:

  • Preheat oven to 350 degrees and heat brioche. Meanwhile prepare the eggs.
  • Put the eggs in a blender with salt, pepper and four tablespoons of butter. Blend until frothy.
  • Heat the remaining butter in a thick skillet over low heat. Stir the salmon and dill into the eggs and add the mixture to the skillet. Cook very slowly, stirring until the eggs are cooked soft and not dried out. Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioche warm.
  • Fill the centers of the brioches with the egg mixture and cap with the brioche lid. Serve immediately.

EASY, CRISPY BRIOCHE-CRUSTED SALMON



Easy, Crispy Brioche-Crusted Salmon image

For easy, crispy salmon on a weeknight, take a page out of chef Adrienne Cheatham's book and top your fish with a slice of brioche.

Provided by Adrienne Cheatham

Time 25m

Yield Makes 4

Number Of Ingredients 7

4 skinless salmon fillets (8 oz. each)
1½ tsp. kosher salt
1 loaf brioche, unsliced
2 Tbsp. vegetable oil
4 Tbsp. (½ stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme

Steps:

  • Preheat the oven to 350°F with a rack in the center position.
  • Season the salmon fillets with the salt and set aside.
  • Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make four long lengthwise slices that are about ⅛ to ¼ inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It's best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
  • Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can't fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon until the bread is golden brown, about 1 minute.
  • Flip the fillets brioche-side up, transfer the pan to the center oven rack, and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145°F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
  • Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.

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