Ingredients
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16 large, very thin slices Nova Scotia smoked Salmon
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16 large Egg
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¼ cup Sour Cream
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Salt
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Freshly ground Black Pepper
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1⅓ cups Watercress
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3 tablespoons Unsalted Butter
Directions
Steamy eggs, soft and fluffy as a feather pillow, served over thin, thin, thin sliced smoked salmon. Top them with a dollop of sour cream and serve on your prettiest plates.
Steps
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1
Done
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Cover the center of each of eight large salad or luncheon plates with two slices of the salmon. Set the plates aside. |
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2
Done
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Whisk the eggs, the ¼ cup sour cream, and salt and pepper together in a bowl. Stir in the 1⅓ cups watercress leaves. |
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3
Done
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Cook the eggs in two batches: Melt 1½ tablespoons of the butter in a nonstick skillet over medium-low heat. Add half of the egg mixture and cook, stirring with a spoon and scooping the set eggs in from the sides, until they are just cooked through, 2 to 3 minutes. Set the eggs aside, covered, and keep warm. Repeat with the second batch of eggs. |
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4
Done
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Spoon some of the eggs onto each plate in the center of the salmon. Dollop each with a spoonful of the remaining sour cream and garnish with a few watercress leaves. Serve immediately. |
