Breakfast Crepes With Savory Eggs, Smoked Salmon and Caviar

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READY IN: 25mins
SERVES: 2-4
YIELD: 4 Crepes
UNITS: US

INGREDIENTS

Nutrition
  • Crepes and Salmon
  • 4
    crepes, Crepe Batter is a basic recipe (use your favorite recipe, or buy them pre-made)
  • 3 -4
    ounces smoked salmon, thin sliced (approximately 1 oz per crepe, I get mine right from the local grocery store)
  • 2
    teaspoons caviar (1/2 teaspoon per crepe)
  • Savory Eggs
  • 8
    ex large eggs (2 eggs per crepe)
  • 4
    tablespoons herb cheese spread (Boursin is one brand I suggest)
  • 2
    shallots, thin sliced
  • 2
    teaspoons butter
  • Sauce
  • 1
    cup milk
  • 2
    tablespoons flour
  • 2
    tablespoons butter
  • 12
    teaspoon salt
  • 18
    teaspoon pepper
  • 1
    teaspoon fresh dill
  • Garnish
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DIRECTIONS

  • Crepes -- I won't go through the whole recipe here, but you can use your favorite recipe or buy them pre-made. If they are frozen just, thaw in the fridge and then I reheat by simply wrapping them in a damp paper towel in the microwave for just a few seconds. Or you can wrap in foil and reheat in the oven on 325 for just 5 minutes or so. You just want them warm and plyable, not steaming hot.
  • Sauce -- In a small pot, add the butter, flour and milk and whisk well until combined. Bring to medium heat and continue stirring until well combined. DON'T boil as you do not want to scald/burn the milk. Bring to a light boil stirring often. The sauce will thicken. Reduce to low and add the lemon, dill, salt and pepper. Just keep on low while you cook the eggs.
  • Eggs -- In a medium non-stick sauce pan, add the butter and bring to medium heat. Add in the shallots and cook 1-2 minutes just to soften them up a bit. Then, in a medium size bowl, whisk the eggs very well and add in a pinch of salt and pepper. Add the eggs to the sauce pan with the onions, stir, and let them cook on medium low heat 3-4 minutes until slightly set and then stir. Add in the Boursin or herb cheese and stir to combine. It will take another 3-4 minutes for the cheese to melt and the eggs to finish cooking. Stir often. DON'T overcook the eggs - you want a soft scramble, as they will continue to cook once removed from the heat.
  • Salmon -- Buying it in a package it should already be thin sliced and ready to use.
  • Crepes -- Add 1/4 of the eggs to each warm crepe, top with smoked salmon and roll. Place 1-2 crepes per plate and top with the warm lemon dill sauce, a sprig of dill, a dollop or spoon of sour cream, and a little caviar. ENJOY!
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