March '03 Recipe: Scrambled Eggs with Smoked Salmon, Diced Avocado, and Sriracha Sauce (from Williams-Sonoma Breakfast, due in stores in March)
Serves 2
This super-rich approach to scrambled eggs is not for the faint-of-heart (or for every day), but check out what happens when a cup of cream meets four farm-fresh eggs. It's love at first bite!

4 large eggs, preferably free-range, and very fresh
1 cup heavy cream
1/2 teaspoon fine sea salt
1 tablespoon unsalted butter
4 ounces thinly sliced smoked salmon
1/2 a ripe avocado, cut into 1/2-inch dice
A few drops Thai Sriracha or other hot sauce

In a bowl, whisk together the eggs, cream, and salt until very smooth. Place a large nonstick skillet over high heat and add the butter.
When the butter has foamed and the foam has begun to subside, tilt the pan to distribute the butter evenly. Scoop all the egg mixture into the pan and let the eggs cook undisturbed for 30 seconds. Stir gently with a wooden spoon, bringing the partially-cooked edges in toward the center. Let stand for 30 seconds more, then stir again. Remove the pan from the heat and let stand for 1 minute more, then stir again, gently.
Lay out half the smoked salmon on each of two plates, in an even layer. Spoon half of the scrambled eggs in the center of each plate and scatter the avocado cubes over the top. Sprinkle with a few drops of Sriracha hot sauce (shake the bottle first), and serve immediately.