Box of Pullman Loaf

• 1 unsliced loaf day-old Pullman (sandwich) bread (works best if the bread is cold)
• 2 tablespoons unsalted butter
• 1 smoked mackerel fillet or a few slices smoked salmon
• 3 eggs
• 2 tablespoons whipping cream (35 percent butterfat)
• Salt and pepper
• 1 tablespoon creme fraiche or sour cream
• 1 teaspoon chopped fresh chives
• Few shavings fresh horseradish
• Caviar for garnish (optional)

1. Basically, what you are doing here is building a big box of buttered bread, a little home for your eggs.
2. Start by removing a slice about 2 inches (5 cm) thick from the loaf.
3. Cut off the crusts from the slice, then remove its core by cutting a square hole in the middle.
4. Keep in mind that the hole has to be big enough to contain three scrambled eggs and the delicious fish.
5. Preheat the oven on a low setting.
6. Melt 1 tablespoon of the butter in a nonstick frying panor better, use a breakfast griddleover low heat and slowly color the box on all sides.
7. Put the box on a plate along with the fish and place the plate in the oven to heat the fish and keep the box warm.
8. In a small bowl, whisk together the eggs, cream, and a little salt and pepper.
9. Scramble the eggs over low heat in the remaining butter in the same pan (or a new pan if you used a griddle for the bread).
10. When they are almost set, nonchalantly add the warm pieces of fish.
11. Heat the ensemble through.
12. Place the ensemble in the box.
13. Garnish with the creme fraiche, chives, and horseradish.
14. We also find a teaspoon of caviar to be a nice touch.

bread, unsalted butter, fillet, eggs, whipping cream, salt, creme fraiche, fresh chives, few shavings fresh horseradish

Taken from www.epicurious.com/recipes/food/views/box-of-pullman-loaf-388873 (may not work)