18 Dec Scrambled Eggs with Grated Horseradish
This is my idea of a cheerful holiday brunch – creamy scrambled eggs topped with sour cream and grated horseradish. Served with crispy bacon, and a few slices of buttery pillow-soft brioche bread.
Scrambled eggs might seem like a humble dish, but what makes them so special? My answer is – luxurious texture and incredible flavor profile. Adding a small dollop of tangy sour cream balances the richness that comes from the eggs and brioche, and finely grated horseradish brings a kick of spiciness.
How to Make the Best Scrambled Eggs?
- Be Gentle. Always cook scrambled eggs over medium-low heat. This way, they will remain moist and delicate.
- Add richness. I always cook my eggs in butter. No oil will give you the same rich flavor.
- Accent with umami. Adding some umami flavors will bring your scrambled eggs to the next level. Here are some of my favorite options: grated parmesan, shaved truffles, fried shiitake, fresh uni, and cured salmon roe.
- Add something creamy. Adding some creamy dairy product will make scrambled adds moist and even more luscious. In this recipe, I used tangy sour cream as my creamy component. But it can be heavy cream or crème fraîche.
- Always toast the bread. If you are planning to serve scrambled eggs on top of sliced bread, you should definitely toast it. It will hold the eggs better, Plus will add that crunchy texture we all love so much!
What to serve with Scrambled Eggs with Grated Horseradish?
My answer is – whatever your heart desires. But here are just a few examples:
- European-style. Some fired meat – bacon, ham, or sausage, and fried tomatoes. Choose small pearl or Campari tomatoes for the best flavor and looks.
- Slavic-style. Smoked or cured fish. My favorites are smoked trout and cured salmon.
- Asian-style. A side of pungent spicy pickled. Something like kimchi or pickled daikon might be an exciting option.
Scrambled Eggs with Horseradish and Sour Cream
- 5 large eggs
- 4 tablespoons sour cream
- 1 tablespoon butter
- 1/2 ounces fresh horseradish pilled, finely grated
- 2 tablespoons Parmesan cheese finely grated
- 1 tablespoon chive minced
- 2 slices St Pierre brioche toasted
- freshly ground pepper
- In a medium bowl, beat the eggs, 2 tablespoons sour cream, and a small pinch of salt. Whisk until the mixture is completely smooth. You can also use an immersion blender to achieve perfect smoothness.
- Melt the butter in a small non-stick saute pan or saucepan. The heat should be on medium-low at all times. When the butter is melted, pour in the egg mixture.
- Using a wooden or silicone spatula, start gently moving the egg mixture from the edges to the center. Do this movement every 20 seconds until the eggs are custardy and almost completely set.
- Remove the pan from the heat right before the eggs are completely dry, but just no yet. You want them to remain moist and luscious.
- Arrange the toasted brioche slices on two plates, and top each with a half of scrambled eggs. Place a small dollop of the remaining sour cream on top. Then dust the scrambled eggs with finely grated horseradish, minced chive, and freshly ground black pepper.