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Recipes
March 6, 2013
Brunch in 15 Minutes: Sage Scrambled Eggs with Smoked Salmon and Chive Truffle Cream
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Here’s a 15-minute brunch idea for people who want real food in a short amount of time: Creamy Sage Scrambled Eggs with Smoked Salmon. And if that ‘s not enough, we made a Chive Truffle Cream sauce to go with the salmon…and the eggs (trust me, it tastes divine).

Instead of using milk, which is the standard ingredient for scrambled eggs, we used cream. Obviously, this dish isn’t meant for weight watchers. The sage gives off an earthy yet sophisticated touch to these creamy eggs, and the hot-smoked salmon adds a layer of smoky flavor to this dish. But you can also opt for cold-smoked salmon (the pinker, softer variety) if you prefer a tender, less flaky companion to your creamy sage eggs.

To mellow out all the flavors, we put together a Chive and Truffle Cream Sauce. It uses a cream-cheese-and-sour-cream base, which adds a tangy zing, while a whisper of truffle paste leverages the taste of the entire dish altogether. Assemble on top of some toasted baguette slices, take a bite, and let the goodness of this easy 15-minute brunch overwhelm you.

Creamy Sage Scrambled Eggs with Smoked Salmon and Chive Truffle Cream Sauce
Yield: 1-2 servings
Prep Time: 15 minutes

Ingredients

Sage Eggs:

  • 4 large eggs
  • 2/3 cup cream
  • 2 tbsp butter
  • Sea salt and freshly cracked pepper
  • 2 tbsp finely chopped sage
  • 2 tbsp finely grated Parmesan
  • 6-7 Baguette slices
  • Hot-smoked Salmon

Chive-Truffle Cream Sauce:

  • 4 oz cream cheese (room temperature)
  • 1 tsp lemon juice
  • 1/3 cup sour cream
  • 1 tsp truffle paste
  • 1 tsp finely chopped chives

Procedure

  1. Prepare the Truffle Cream Sauce by mixing together cream cheese, lemon juice, sour cream, and truffle paste in a small bowl. Place inside refrigerator so that flavors can meld.
  2. Toast Baguette for 2 minutes, or until crunchy.
  3. Place the eggs, cream and salt & pepper in a mixing bowl. Whisk to combine.
  4. Add in the sage and Parmesan and mix to combine.
  5. Melt the butter in a large non-stick pan over medium-high heat. Pour in the eggs and cook for 1-2 minutes, or until just set.
  6. Once eggs are cooked, transfer onto a plate.
  7. Bring out the Truffle Cream Sauce from the refrigerator and hot smoked salmon.
  8. Assemble by layering a slice of Baguette with eggs, flakes of hot-smoked salmon, and a tiny dollop of the Truffle Cream Sauce, and then sprinkle with chives.
  9. Repeat for the next 5-6 Baguette slices.
  10. Serve.
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Comments

  • frances

    This looks so good! Where can we get the truffle paste from? :D

    • Mikka Wee

      Hey Frances! You can try Bacchus in Rockwell or Santis. :)

  • http://www.facebook.com/tricietorres Bea Torres

    Can’t wait to try this!!! I was wondering, with the parmesan, can i use the grated parmesan that comes in bottles already? or does it have to be freshly grated?

    • Mikka Wee

      Hi Bea! Freshly-grated Parmesan is always the best kind. But if what you have on hand is the green plastic bottle variety, then that would suffice. :)

  • http://twitter.com/dailymargherita Agnes Sanchez

    Delish!!!

  • beastieb

    Love your blog. Great work, you guys.

  • http://blueberrykitchen.wordpress.com/ Rosie @ Blueberry Kitchen

    Yum this sounds delicious! I absolutely love your photos and presentation.

  • Ca4ole

    Hi
    there. The current Food on Friday on
    Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the
    link     . Please do check out some of the other links
    – there are a lot of good ones already. Cheers