A Bubbly Brunch for the Holidays
During the holidays, many of us fret over what to serve our families and friends during special dinners--be it Christmas, Hanukkah, Kwanzaa, or even New Year’s Eve. But not many cooks plan and create something tasty and innovative for holiday breakfast or brunch.
That’s where the GoldLeaf Breakfast, a recipe from my seventh book, Pacific Northwest Wining & Dining, comes in handy. A scrumptious blend of buttery scrambled eggs wrapped in silky cold-smoked salmon (such as Nova or lox), all drizzled with dill-scented crème fraîche, the dish pairs perfectly with a good-quality Pinot Gris or Pinot Grigio, but becomes especially festive when served with your favorite Champagne (or pretty-in-pink Rosé Champagne!) or sparkling wine.
GoldLeaf Breakfast
Suggested Wine Varietal: Pinot Gris, Champagne, or Sparkling Wine
Serves 4
Ingredients:
1 cup crème fraîche
2 tablespoons minced fresh dill, plus extra sprigs for garnish
1/2 pound thinly sliced cold-smoked salmon
12 large eggs
Pinch of kosher salt
Pinch of freshly ground black pepper
1 tablespoon unsalted butter
1 ounce domestic (trout or paddlefish) caviar
Directions:
1. Ten minutes before serving, remove the crème fraîche from the refrigerator and stir in the minced dill.
2. Line the inside of 4 small ramekins or custard cups with plastic wrap. Line each bowl evenly with smoked salmon, covering all areas completely, but being careful not to layer the salmon too thickly. Cover the ramekins loosely with plastic wrap and refrigerate for 30 minutes.
3. Whisk the eggs, salt, and pepper together in a large mixing bowl. Melt the butter in a large skillet over medium heat until it foams. Add the eggs and cook, stirring frequently to allow the eggs to cook, until medium-firm, 3 to 4 minutes. Remove from the heat. Immediately fill the salmon-lined ramekins with the eggs, pressing down firmly to mold the eggs.
4. To serve, place a dinner plate over each ramekin, hold the plate firmly over the ramekin, turn it over, and unmold, removing and discarding the plastic wrap. Drizzle each with 1/4 cup of the dilled crème fraîche and 1/4 ounce of the caviar. Garnish with a sprig of dill and serve immediately.
Photo by Ingrid Pape-Sheldon
Check out Braiden’s favorite kitchen products in the Kitchen & Home Gift Guide.
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