Steamed Eggs w/ Smoked Salmon, Crème Fraîche & Chives

For an elegant breakfast or brunch, serve steamed eggs with smoked salmon, crème fraîche and chives. You’ll practice the steaming technique to achieve silky, custard-like eggs with runny yolks.

Serves 1 | Active Time: 5 minutes | Total Time: 15 minutes

Step 1: Preparing the Eggs

unsalted butter or oil for coating the ramekins
4 large eggs
kosher salt (to taste)

Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the lessons on Steamingfor more information, if necessary.

Gather four small ramekins and coat the inside of each with a thin layer of fat. Crack an egg into each ramekin and season with a pinch of salt.

Cover each ramekin with foil and transfer to the steaming basket.

Step 2: Steaming the Eggs & Serving

8 oz smoked salmon
fresh dill (for garnish)
fresh chives (for garnish)
8 tsp crème fraîche

To steam the eggs, transfer the steaming basket over the simmering water and cover. Steam the eggs for approximately 7 to 10 minutes or to the desired doneness.

While the eggs are steaming, divide the smoked salmon onto each plate. Garnish with some fresh dill and crème fraîche.

Once the eggs are done, sprinkle the chives over top and season with pepper. Place beside the smoked salmon and serve.

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