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La Belle Cuisine
Scrambled Eggs with Lox and
Cream Cheese
Sarabeth Levine - Sarabeth's, New York
Bon Appetit September 1995
Bon Appetit - One Year Subscription
"Called Goldie Lox at
Sarabeth's, this delicious dish gets its name from
the
golden color of the eggs, which are
combined with the lox. There are
pockets
of cream cheese throughout this savory mixture;
the key to
creating them is keeping the cheese cold until it is folded into the eggs.
Be
sure to have plenty
of coffee and
an assortment of teas on hand
to complete the
meal."
12 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
An 8-ounce package well-chilled cream
cheese,
cut into 1/2-inch
cubes
6 ounces thinly sliced Nova Scotia
smoked salmon
or lox, cut
into
1/2-inch-wide strips
Chopped fresh chives
Whisk eggs, salt and pepper in large bowl to blend. Melt butter in
large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon,
stir until
eggs are almost set, about 5 minutes. Gently fold in cheese and
salmon and stir just until
eggs are set, about 1 minute. Transfer eggs to
platter. Sprinkle with chives, if desired,
and serve. Serves 6.
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