I’ve grown up watching cooking shows on TV and over and over I’d hear that scrambled eggs were hard to do right. Hell, you throw the eggs in a bowl, beat them and dump them in a pan. You stir them once and cook them in a minute (Hey, it’s a fast breakfast during the week, right?). Then you put them on a plate and you are done. What’s the big deal?
Well, then I ordered scrambled eggs in this little café on St. Marten during a vacation. Out came these soft, fluffy, absolutely delicious eggs that I was going to send back because they looked under done. Remembering all those cooking shows and how eggs were “supposed to be cooked”, I tried them. That was an aaahaa moment. I finally got it…low and slow with a touch of cream gets you the best eggs! It did take me quite a bit of practice being patient (not my strong suit). It’s not that it’s hard; they are just made slowly so they stay soft and creamy.
Full disclosure, I still do fast and hard when in a rush (Old habits die hard!) but for a leisurely brunch or when I want to WOW my guests, I take my time, scramble those eggs slowly and make this dish right. The extras come from the store bought puff pastry cups (delicious and so cute!), crème fraiche (a little step up from sour cream or yogurt) and the salmon roe. The chives add color and a light onion taste…perfect!
One last note on salmon roe vs. caviar: the choice is yours. My decision is usually driven by the cost. Let’s face it, caviar is expensive and the “good stuff” is really expensive. But I’ve found good quality salmon roe in some gourmet markets and/or the seafood markets. Gelsons, Bristol Farms and Whole Foods all carry options. You are just using a little bit in this recipe so if you are looking for another use, try my fast and easy appetizer recipe using salmon roe. Blini with Fat Free Greek Yogurt, Salmon Roe & Chives.
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or foil. Place your puff pastry cups on the baking sheet. In a small bowl, beat the egg yolk and then using a pastry brush, brush the tops of the pastry cups with the beaten egg. This will get them nice and golden brown in the oven. Pop in the oven for 15-20 minutes until puffed up and golden.
While they bake, get started with the scrambled eggs. Mix the eggs, heavy cream, salt and pepper in a bowl.
I spray a large skillet with cooking spray to be sure nothing is sticking. Then, I add butter and let it melt. Just a note here, there can never be enough butter when making these soft and delicious scrambled eggs. I tend to watch my intake of saturated fats, but feel free to use more if it moves you! Heat over a low to medium heat.
Add the beaten egg mixture and gently stir the eggs occasionally as they start to for small, soft curdles. It will take several minutes. Gently push the eggs to the middle of the pan and stir again. When really soft and you may think, underdone, remove from the heat.
Take your puff pastry cups out of the oven. They will be all puffed up and golden brown. You’ll see a round indentation in the middle of the pastry. Using a sharp paring knife, cut around the circle and remove it. DON’T throw that away. It is so yummy. You’ll serve that on the side of the filled egg cups.
In the center of each pastry cup, add some of the fluffy eggs. Top with a little creme fraiche (about a teaspoon), some salmon roe (about 1/4 teaspoon) and some chopped chives. Place on a platter and enjoy.
You’ll notice in this recipe that I’ve said 4 puff pastry cups serve two. If I’m making this for a buffet where I’m serving several dishes, I’ll plan on one per person. If I’m just making it for two, I’ll plan on two per person. That is a nice size portion. For myself, I might only have one puff pastry cup and have it overflowing with the eggs. There are lots of choices for you and your guests. The egg mixture recipe easily overfills four cups.
I’ve given you “estimates” on how much crème fraiche and salmon roe to use but that is totally up to you and your guests. You may want to set out little dishes of both so they can add extra.
Trust me on this dish, it is soooooo good!
Looking for other brunch egg dishes? Try some of my other favorites:
Scrambled Egg Cups With Creme Fraiche
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5 Eggs, 1 egg used for brushing puff pastry
- 2 Tbsps. Heavy cream
- 10 Grinds of fresh black pepper
- Pinch of Kosher Salt
- 1 Tbsp. Unsalted butter
- 4 Pepperidge Farm Puff Pastry Cups
- 4 Tsp. Crème Fraiche
- 2 Tsp. Salmon roe or caviar
- Chopped chives to garnish
Instructions
- Preheat oven to 400 degrees.
- In a bowl, mix 4 eggs, heavy cream, salt and pepper.
- Put 4 puff pastry cups on a baking sheet. Put the yolk of one egg in a small dish and beat with a fork. (Discard the white or save for another use.) Brush the pastry with the egg yolk. Put in the oven and bake for 15 – 20 minutes until puffed and golden brown.
- In a large skillet, over medium low heat, spray the pan with cooking spray and add one tablespoon of butter. Let melt.
- Add the egg mixture and just as the eggs start to set, using a spatula, slowly push the mixture from the outside of the skillet to the inside. Gently continue this process forming soft, loose curdles of scrambled eggs. You don’t want them dry and hard. Just soft, creamy and slightly wet. This will take several minutes so take your time.
- Remove the pastry cups from the oven and cut out the middle piece (it is already perforated) creating a cavity for the scrambled eggs. Serve that cut out piece on the side…so delicious!
- Fill each cup with scrambled eggs, top with 1 Teaspoon of crème fraiche and a ¼ – ½ teaspoon of the salmon roe or caviar. Sprinkle with the chopped chives and serve.
