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
- Heat the oven to 300°. On a parchment paper—lined baking sheet, arrange the eel fillets in a single layer and heat in the oven for 10 minutes.
- Meanwhile, in a medium bowl, whisk the eggs with the cream until smooth. In a large nonstick skillet, melt the butter over medium heat, pour in the eggs, and cook, stirring constantly, until scrambled and creamy, 8 to 10 minutes. Remove the skillet from the heat and season the eggs with salt and pepper. Scrape the eggs onto serving plates and garnish with chives. Transfer two eel fillets to each plate and serve with lemon wedges.
This recipe has been edited from the version that appeared in print: The serving size has been changed.