Get out of your Sunday morning scrambled egg rut by combining eggs with smoked fish and placing them in a box of buttered bread (if you want to be really decadent, add caviar on top). Sunday. Funday. Decadent day. Not only will you find a delicious new way to use eggs, you’ll also have something to do with that bread you let get stale.
- 1 unsliced loaf day-old Pullman (sandwich) bread (works best if bread is cold)
- 2 tablespoons unsalted butter
- 1 smoked mackerel fillet or a few slices of smoked salmon
- 3 eggs
- 2 tablespoons whipping cream (35 percent butterfat)
- Salt and pepper
- 1 tablespoon crème fraîche or sour cream
- 1 teaspoon chopped fresh chives
- Few shavings fresh horseradish
- Caviar for garnish (optional)
- Basically, what you are doing here is building a big box of buttered bread, a little home for your eggs. Start by removing a slice about 2 inches (5 cm) thick from the loaf. Cut off the crusts from the slice, then remove its core by cutting a square hole in the middle. Keep in mind that the hole has to be big enough to contain three scrambled eggs and the delicious fish.
- Preheat the oven on a low setting. Melt 1 tablespoon of the butter in a nonstick frying pan—or better, use a breakfast griddle—over low heat and slowly color the box on all sides. Put the box on a plate along with the fish and place the plate in the oven to heat the fish and keep the box warm.
- In a small bowl, whisk together the eggs, cream, and a little salt and pepper. Scramble the eggs over low heat in the remaining butter in the same pan (or a new pan if you used a griddle for the bread). When they are almost set, nonchalantly add the warm pieces of fish. Heat the ensemble through.
- Place the ensemble in the box. Garnish with the crème fraîche, chives, and horseradish. We also find a teaspoon of caviar to be a nice touch.