She Strengthens

Wake Up to a Flavorful Feast

Start your day with a dish that’s both nourishing and delicious. This recipe combines the richness of smoked salmon with the creaminess of herbed scrambled eggs, all on top of a crispy English muffin and finished with a tangy lemon-studded crème fraîche.

The Perfect Balance of Flavors

The key to this recipe lies in the harmonious balance of its ingredients. The smokiness of the salmon is offset by the brightness of the lemon, while the herbed scrambled eggs add a fresh and herbaceous note. And let’s not forget the crème fraîche, which brings everything together with its creamy richness.

Gather Your Ingredients

Before you begin, make sure you have the following ingredients at hand:

• 1/4 cup crème fraîche
• Finely grated zest of 1/2 medium lemon
• Juice of 1/2 medium lemon, as needed
• Kosher salt
• Freshly ground black pepper
• 6 large eggs
• 2 tablespoons unsalted butter (1/4 stick)
• 1 tablespoon plus 1 teaspoon finely chopped fresh chives
• 1 tablespoon plus 1 teaspoon finely chopped fresh tarragon leaves
• 2 English muffins, split in half and toasted
• 4 medium slices smoked salmon (about 2 ounces), at room temperature

Preparation is Key

To start, combine the crème fraîche and lemon zest in a small bowl, stirring to combine. Season with lemon juice, salt, and pepper as desired, then set aside.

Next, beat the eggs in a medium bowl with a fork until they’re broken up. Season with a pinch each of salt and pepper, then beat to incorporate. Set aside 2 tablespoons of the eggs for later use.

Cooking the Eggs

Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add the butter to the pan and swirl until it’s melted and foamy, coating the pan evenly. Pour in the larger portion of the eggs, sprinkling with 1 tablespoon of chives and 1 tablespoon of tarragon. Let the eggs sit undisturbed until they just start to set around the edges, about 1 to 2 minutes.

Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes. Add the remaining 2 tablespoons raw egg and stir until the eggs no longer look wet. Remove from the heat and season with salt and pepper as needed.

Assembly and Serving

To assemble the dish, divide the reserved crème fraîche mixture among the toasted English muffin halves. Top each with a slice of smoked salmon, followed by a quarter of the eggs. Garnish with the remaining chives and tarragon, then serve warm and enjoy!