Wednesday, May 19, 2004
Million Dollar Scramble:Recipe
So if you haven't heard of the $1000 omelette it's likely you've been living under a rock. The past two days the story of a New York restaurant (actually in a hotel) that sells a super deluxe caviar laden and lobster omelette has been all over the news, even making it onto David Letterman last night. Le Parker Meridien restaurant "Norma's" has been awarded "Best Breakfast in New York" by both the Zagat Survey in 2003 and Citysearch in 2002, so maybe they know what their doing when it comes to eggs. The manager claimed when the story broke that no one had ordered it yet, but that "it's not a gimmick". Ok. If you say so!
It's amazing, but you can make an omelette out of almost anything. Vegetables, meat, cheese, seafood, even fruit. I actually prefer a soft scrambled egg to an omelette. My favorite combination is a very poor man's version of the $1000 omelette. I use smoked salmon, herbs and a drizzle of sour cream. It tastes so good, I've renamed it the Million Dollar Scramble.
Million Dollar Scramble
4 oz smoked salmon, roughly chopped
2 Tablespoons sour cream
1 Tablespoon butter
chopped fresh dill, chives or chervil
2 slices of sourdough or brioche toast
Beat the eggs in a small bowl. Heat a non-stick pan and when warm, spray with non-stick cooking spray then add the butter to melt. Gently cook the eggs over a low flame in the pan using a heat-resistant spatula to constantly stir. Remove the pan from the stove just before the eggs are completely cooked to your liking, they will continue to cook from the heat of the pan. Add salt and pepper to taste.
Put the toast on the plate, top with the scrambled eggs, spreading them evenly. Scatter the smoked salmon on top, drizzle with sour cream and sprinkle on the fresh herbs.