SARABETH’S GOLDILOX (for 1)
2 large eggs
1 teaspoon clarified butter
2 ounces cream cheese, cut into ½ inch pieces, at room temperature
1 ounce Nova Scotia salmon, cut into ½ inch pieces
fresh chives for garnish
- Place eggs in a mixing bowl and beat with a fork or whisk for about 50 strokes. Strain the eggs into another bowl and set aside.
- Melt the clarified butter in a nonstick skillet over medium heat. Pour in the eggs and reduce the heat to low.
- Cook slowly, stirring gently with a rubber spatula once the eggs begin to firm up, using the spatula to free eggs from the bottom of the pan.
- When the eggs are almost cooked, distribute the cream cheese evenly over the top. Remove the pan from the heat and fold in the salmon, trying not to break up the cheese cubes too much. Turn the eggs out onto a warm plate, garnish with chives and serve at once.
from Sarabeth’s Kitchen, a popular New York City restaurant, printed in The New Basics Cook Book by Julee Rosso and Sheila Lukins