Weekend Cooking

Weekend Scrambled Eggs

May 30, 2021
5 Stars
Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Samantha Seneviratne.
  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 2
Author Notes

These over-the-top eggs are ready for the weekend. This restaurant-style scramble is so creamy and custardy, you’d think it requires some complicated technique. But nope, just whisk your way to glory—I like to use the 2-Quart Saucier from All-Clad's D3® Stainless collection. The scrambled eggs are finished with butter and crème fraîche, drizzled with maple, and dolloped with trout roe—ready for scooping up with buttery brioche soldiers. —Sohla El-Waylly

Test Kitchen Notes

This recipe is shared in partnership with All-Clad. —The Editors

Watch This Recipe
Weekend Scrambled Eggs
Ingredients
  • 2 thick slices brioche bread
  • 3 eggs
  • Kosher salt
  • 4 tablespoons unsalted butter, cut into cubes and divided
  • 2 tablespoons crème fraîche
  • 2 tablespoons maple syrup
  • Coarsely ground black pepper
  • 1 ounce trout roe
In This Recipe
Directions
  1. Using a serrated knife, slice the crust off the brioche and cut into 1-inch-thick strips. Crack the eggs into a medium bowl, season with salt, and whisk until homogenous and no streaks of white remain. Warm two serving bowls in a low oven.
  2. In a 10-inch skillet over medium heat, melt 1 tablespoon butter until foaming. Add the brioche strips and fry until golden-brown, 1 minute. Flip bread, add another tablespoon of butter, and fry the other side, 1 minute. Remove skillet from heat, lightly season with salt, and set aside (keep the bread in the skillet to stay warm).
  3. In a 2-quart saucier over medium-high heat, melt 1 tablespoon of butter until foamy. Add the eggs, and reduce heat to medium-low. Cook, whisking constantly, until the eggs begin to look thickened with lots of small curds running throughout, about 1 to 2 minutes. Add the remaining 1 tablespoon of butter and whisk until melted. Remove from heat, whisk in the crème fraîche, and divide between warmed bowls.
  4. Drizzle the eggs with maple syrup, sprinkle with black pepper, and dollop with trout roe. Serve immediately with brioche soldiers alongside.

See what other Food52ers are saying.

  • orangecrayon
    orangecrayon
  • maryw
    maryw
Sohla El-Waylly is a Food52 Resident, sharing new riffable recipes every month that'll help you get creative in the kitchen. Watch her cook on YouTube in her new series, Off-Script With Sohla. Before she started developing fun recipes for home cooks, she worked as a chef in N.Y.C. and L.A., briefly owning a restaurant in Brooklyn with her husband and fellow chef, Ham El-Waylly. She lives in the East Village with Ham, their two dogs, and cat. Find out what else she's up to on Instagram @sohlae

2 Reviews

orangecrayon June 3, 2021
This is one of those "I didn't follow the recipe" comments (sorry) but oh my god! I mostly took the method of cooking the eggs with the butter and constantly stirring and they turned out amazing. Skipped the creme fraiche and added a little cheese at the end, topped with some cooked cherry tomatoes (my usual egg breakfast). I can only imagine how much better this is as written! Super thankful to have learned this technique!
 
maryw May 30, 2021
I just can’t wrap my head around eggs with bait on them.