New York City
Tom Slaughter
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La Belle Cuisine - More Breakfast Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Scrambled Eggs with Lox and Cream Cheese

“The egg, that perfect, pristine, primal object – we may not gobble it up as
profusely now as we used to, but every mouthful should be memorable…
~ Julia Child

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New York - Brooklyn Bridge
Henri Silberman
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"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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