Weekend Scrambled Eggs
BySohla El-Waylly
Test Kitchen-Approved
Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Samantha Seneviratne.
- Serves
- 2
- Prep Time
- 5 Minutes
- Cook Time
- 10 Minutes
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.
Ingredients
- 2 thick slices brioche bread
- 3 eggs
- Kosher salt
- 4 tablespoon unsalted butter, cut into cubes and divided
- 2 tablespoon crème fraîche
- 2 tablespoon maple syrup
- Coarsely ground black pepper
- 1 ounce trout roe
Featured Video
Weekend Scrambled Eggs
This recipe is shared in partnership with All-Clad.
Directions
- Step 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.
- Step 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).
- Step 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.
- Step 4
Drizzle the eggs with maple syrup, sprinkle with black pepper, and dollop with trout roe. Serve immediately with brioche soldiers alongside.