Smoked Salmon and Leek Scramble with Meyer Lemon Creme Fraiche

• 1 cup creme fraiche or sour cream
• 2 teaspoons grated Meyer lemon peel or regular lemon peel
• 1/2 teaspoon salt
• 12 large eggs
• 3/4 cup heavy whipping cream
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 1/4 cups thinly sliced leeks (about 1 1/2 leeks)
• 1 tablespoon olive oil
• 12 slices smoked salmon (about 8 ounces)
• 1 tablespoon finely chopped fresh chives

1. Whisk together creme fraiche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl.
2. Refrigerate until ready to use, up to 4 days ahead.
3. Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl.
4. Refrigerate until ready to use, up to 2 hours ahead.
5. Heat 2 tablespoons oil in large nonstick skillet over medium heat.
6. Add leeks and saute covered until soft, stirring occasionally, about 10 minutes.
7. Add 1 tablespoon olive oil to same skillet.
8. Increase heat to medium-high.
9. Pour egg mixture into pan.
10. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes.
11. Spoon eggs onto warm serving platter.
12. Top with Meyer lemon creme fraiche, smoked salmon, and chives
13. Serve remaining Meyer lemon creme fraiche alongside.

creme fraiche, lemon peel, salt, eggs, heavy whipping cream, salt, olive oil, leeks, olive oil, salmon, fresh chives

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-and-leek-scramble-with-meyer-lemon-creme-fraiche-233392 (may not work)