Creamy, slow-cooked scrambled eggs make a simple but luxurious starter (or breakfast) during the holidays at Henne Kirkeby Kro chef Paul Cunningham's home, where he serves them with warmed store-bought smoked eel and a generous sprinkling of fresh chives. When cooking the eggs, be sure to stir them slowly and constantly so they create small curds and stay creamy and smooth.
Featured in: An All-Night Danish Christmas Feast
- 8 smoked eel fillets (3 oz. each), skin and bones removed
- 8 large eggs
- 1⁄2 cup heavy cream
- 2 tbsp. unsalted butter
- Kosher salt and freshly ground black pepper
- Finely chopped chives, to garnish
- Lemon wedges, for serving
This recipe has been edited from the version that appeared in print: The serving size has been changed.