Smoked Salmon and Leek Scramble

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Yields: 6 servings

1 cup crème fraîche or sour cream
2 tsp. grated Meyer lemon peel or regular lemon peel
1/2 tsp. salt

12 large eggs
3/4 cup heavy whipping cream
1 tsp. salt
2 Tbsp. olive oil
2 1/4 cups thinly sliced leeks (about 1 1/2 leeks)
1Tbs olive oil
12 slices smoked salmon (about 8 ounces)
1 Tbsp. finely chopped fresh chives

Whisk together crème fraîche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl. Refrigerate until ready to use, up to 4 days ahead.

Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead.

Heat 2 Tbsp. oil in large nonstick skillet over medium heat. Add leeks and sauté covered until soft, stirring occasionally, about 10 minutes. Add 1 Tbsp. olive oil to same skillet. Increase heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with Meyer lemon crème fraîche, smoked salmon, and chives

Serve remaining Meyer lemon crème fraîche alongside.

Apple Coffee Cake with Crumble Topping
Emeril Lagasse
Yields: 6 servings

½ stick plus 1 tsp. unsalted butter
¾ cups packed light brown sugar
1 large eggs
1 cups all purpose flour
½ tsp. baking soda
½ tsp. ground cinnamon
1/4 tsp. salt
1/2 cup sour cream
1/2 tsp. pure vanilla extract
1 cups peeled, cored and chopped apples

Crumble Topping:
1/4 cup packed light brown sugar
1/4 cup all purpose flour
1/4 tsp. ground cinnamon
2 Tbsp. unsalted butter, softened

Brown Sugar Glaze:
1/4 cup packed light brown sugar
1/4 tsp. vanilla extract
1 Tbsp. water

Preheat the oven to 350 degrees F. Lightly grease a 9 by 9-inch glass baking dish with 1 teaspoons of the butter.

In a large bowl, cream together the remaining half stick of butter and sugar until light and fluffy. Add the eggs. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.