Soft-Scrambled Eggs with Smoked Sablefish and Trout Roe

1. 1

   In a medium nonstick skillet, combine the beaten eggs with the heavy cream and 1/2 tablespoon of the butter.

2. 2

   Cook the eggs over moderately low heat, whisking them constantly, until small curds form and the eggs are creamy, 5 to 7 minutes.

3. 3

   Remove the skillet from the heat.

4. 4

   Gently stir the remaining 1/2 tablespoon of butter into the eggs and season them lightly with salt.

5. 5

   Spoon the eggs into 2 serving bowls and top with the sliced sablefish.

6. 6

   Garnish with trout roe, sliced scallions and a dollop of sour cream.

7. 7

   Serve right away with toasted bagels.

* Per serving · 4 servings · Values may vary.

No additional tips available.