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Christmas Scrambled Eggs

You can use sour cream in lieu of creme fraiche, but the creme fraiche has a softer tang, which is more appealing in the morning.

12 large eggs
1 cup creme fraiche
Salt and freshly ground black pepper
2 tablespoons butter
1 large ripe avocado, peeled, pitted, and diced
2 tablespoons chopped fresh chives
4 ounces salmon roe, or more to taste

Whisk together the eggs and 1/2 cup of creme fraiche in a large bowl for 1 to 2 minutes to lighten the mixture. Season with salt and pepper.

Melt the butter in the top of a double boiler. Add the egg mixture and cook, stirring frequently, until eggs are creamy and scrambled. Gently stir in the avocado and chives.

Spoon the eggs onto plates and top each serving with a generous tablespoon of the remaining creme fraiche and some salmon roe.

Serves 6.

By Victoria Abbott Riccardi, Globe Correspondent

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