Skip to content

Replicating Favorites: Soft Scrambled Eggs, Sable and Salmon Roe

January 7, 2012

Remember this dish at The Dutch?  I love it.  I really really love it.  In fact, I loved it so much that I made an unprecedented move of ordering it twice in a row.  This past week, I was at work when a sudden craving struck for soft scrambled eggs and velvety sable with a salty pop of roe.  The dish doesn’t have a lot of ingredients, only three main ones,  so why don’t I try to recreate this myself?  I already had a jar of salmon roe so all I had to do was pick up a quarter pound of sable from Murray’s Bagel. 

Instead of bagels, I decided to go with one of my favorites breads, a multi-grain pullman from Sullivan Street Bakery.  Just look at that beautiful loaf, full of good for you grains and seeds yet it doesn’t taste like your typical “health” bread.  The texture is soft and springy and the crust has an even and thin shattering crunch.  You can buy this in a half loaf and they keep very well wrapped tightly in the freezer.

Remember how I complained that the eggs at The Dutch lost their heat too quickly?  I decided to try to solve this by using a smaller serving container and preheating it which worked very well.  The eggs went into the warmed ramekin with two slices of sable and a big spoonful of salmon roe.  I served this with a simple and refreshing salad of mizuna green tossed with lemon juice and olive oil.    What a great way to indulge in brunch at home in less than 20 minutes!

Soft Scrambled Eggs with Sable and Salmon Roe

Serves 1

  • 2 eggs
  • 1-2 tablespoon water
  • 1/2 tablespoon butter
  • 2 slices sable
  • Salmon or trout roe
  • Toast or bagel
  1. Beat the eggs in a small bowl with water vigorously until they have completed broken up, beginning to foam.  Add salt and pepper.
  2. Heat a saute pan with the butter on low until butter is foaming.
  3. Add the eggs into the pan, shaking and stirring frequently.  Do not let the eggs stick to the pan or brown.  Cook until the eggs are done.
  4. Remove the eggs from heat and transfer to a preheated serving container.  Top with slices of sable and a generous spoonful of salmon roe.
  5. Serve with side salad and toast or bagel.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: