Scrambled Eggs with Smoked Salmon
Makes 8 Servings
12 eggs
2/3 cup milk, half-and-half, or light cream
1/2 cup sliced green onion or 1/4 cup snipped chives
1/4 teaspoon pepper
1 tablespoon olive oil or cooking oil
1 cup chopped smoked salmon (lox style) or fully cooked ham (about 5 ounces)
1 cup shredded provolone or fontina cheese (about 4 ounces)
1 tomato, seeded and sliced
Sliced green onion or snipped chives (optional)
In a mixing bowl, beat the eggs with a fork. Add the milk or cream, green onion or chives, and pepper.
In a large skillet, heat the oil; add the eggs to the skillet. Cook over medium heat, without stirring, until the eggs begin to set on bottom and around edge. Using a spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Fold in the salmon or ham. Cook over medium heat for 2 to 3 minutes more or until the eggs are cooked throughout but are still glossy and moist. Transfer to a warm serving platter. Top with the cheese, tomato slices, and, if desired, additional sliced green onion or snipped chives.
Raspberry Danish
In 30 minutes from start to finish, you can have fresh pastries to serve for dessert or as a breakfast treat. These showy pastries are at their best when baked and served on the same day.
1/2 of a 17-1/4-oz. package (1 sheet) frozen puff pastry, thawed
1/3 cup seedless raspberry preserves
Chopped pistachio nuts
On a lightly floured surface, unfold the thawed puff pastry sheet. If necessary, use a rolling pin to flatten and smooth the pastry.
Cut the pastry into 12 equal strips. Coil each strip, wrapping loosely, into a circle or spiral. Moisten the outside end of each strip with a little water and secure it to the pastry to prevent pastry from uncoiling during baking. Place pastries on an ungreased baking sheet.
Bake in a 400 degrees Fahrenheit oven about 15 minutes or until golden. Cool on a wire rack. To serve, in a small saucepan, heat preserves until melted, stirring often; drizzle over baked pastries. Let the preserves cool slightly. Top with whipped topping. Sprinkle pastries with chopped nuts. Serve warm.
Tips for Choosing Salmon
Before you buy the salmon, be aware that there are two kinds of smoked salmon: The thinly sliced, cold-smoked salmon, called lox, is what we've used in the recipe above. You can find it in the deli or seafood section of your supermarket. Heat-smoked salmon is thicker and has a meatier texture.
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