Called Goldie Lox at Sarabeth's restaurant
in New York, 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.
Scrambled Eggs with Lox and
Cream Cheese
- 12 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons butter
1 (8-ounce) package cold cream cheese, cut into 1/2-inch
cubes
6 ounces thinly sliced Nova Scotia smoked salmon or lox,
cut into 1/2-inch pieces
Chopped fresh chives (optional)
- 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 cream cheese and salmon
and stir just until eggs are set, about 1 minute.
- Transfer eggs to platter. Sprinkle with
chives, if desired, and serve.
Makes 6 servings.
