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Eastern Market Scrambled Eggs
Betty created this recipe after ordering her blueberry pancakes at the Eastern Market's
legendary Market Lunch. The plate of "blues" in hand, she belatedly read the list of daily
specials and saw an entry for scrambled eggs with potatoes, green onions, and smoked salmon.
Unwilling to discard the "blues" and scheduled to leave town later that day, she resolved to
create a recipe.
We have tried a dozen variations on her recipe, all of which struck us as great
successes. We've substituted chevre for the cream cheese. With vegetarian guests, we have
simply skipped the smoked fish. We have used shallots instead of scallions.
And we have limited ourselves to only the potatoes and onions, making a simple side dish
for poached or fried eggs.
| 2 small new potatoes, scrubbed but not peeled |
3 T. butter |
| 1/2 c. chopped green onions, including 2 inches of green tops
(or 1/3 c. diced shallots) |
salt and freshly ground pepper to taste |
| 8 large eggs |
1/4 lb. smoked salmon (or trout), cut in thin strips (optional) |
| 3 oz. cream cheese (or chevre) roughly diced |
2 T. fresh chives, chopped |
- Cut the potatoes into 1/4 inch dice. Melt 1 T. of the butter in a large, heavy
skillet over medium heat. When the butter is hot, add the potatoes and cook them, stirring
occasionally, until they are lightly browned (about 3 minutes). Lower the heat, and cover
the skillet with a lid. Let the potatoes cook until they are just tender, 3 to 5 minutes.
- Remove the lid and stir in the onions. Stir and cook for 1 minute more. Season with
salt and pepper. Remove from heat. (If you are interrupting the process at this point, leave the lid off.)
- In a bowl, beat the eggs lightly. Add the salmon and cheese, and stir briefly.
Add salt and pepper.
- Return the skillet to medium heat. Add the remaining 2 T. of butter. Stir
constantly until the butter is hot. Add the eggs and cook them with minimal stirring, mostly pushing
them aside to allow the mix to flow into contact with the pan, until
the eggs are cooked to a soft consistency. Adjust the seasoning, if necessary.
- Serve on a warmed platter. Sprinkle with the chives.
4 servings
Source: Betty Rosbottom, American Favorites
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