You can’t beat this classic combination: soft, creamy scrambled egg with a top note of chile enveloped in luxurious smoked salmon and served with zesty crème fraîche and crunchy brioche fingers.

Makes Six 4-inch (10-cM) Frittatas
Total Servings6 servings


Preheat the oven to 350°F (180°C). Oil 6 jumbo muffin-pan cups. Cut 12 parchment paper strips, each ¾ inch (2 cm) wide  and 8 inches (20 cm) long. Using 2 strips per cup, arrange them  in a cross, with the ends overlapping the rim (for easy removal of the frittatas). In a large frying pan, heat the oil over high heat. Add the tomatoes and the red and orange peppers, season with salt.


  • 14 oz (400 g) thinly sliced smoked salmon.
  • 8 extra-large eggs.
  • 2 tablespoons heavy cream.
  • 1 tablespoon finely chopped fresh chives Salt and freshly ground black pepper.
  • Pinch of freshly ground dried chile.
  • 1½ tablespoons butter.
  • ¼ cup (55 g) crème fraîche.


1-Preheat the broiler. Line 4 ramekins, each about 23/4 inches (7 cm) wide by 2 inches (2.5 cm) deep, with the smoked salmon, allowing the slices to overhang the rim (the overhang will be used to cover the top of the filled ramekin). Make sure there are no gaps.

2-In a bowl, whisk together the eggs, cream, and chives and season with salt and pepper and the ground chile. In a heavy, nonstick frying pan or saucepan, melt the butter over low heat. Add the egg mixture and cook, stirring constantly with a wooden spoon. When the eggs are nearly set, divide them evenly among the prepared ramekins. Fold the overhanging salmon over the egg to complete the parcels.

3-Carefully turn the parcels out of the ramekins onto warmed heatproof plates and place briefly under the broiler just to warm the salmon.

4-Serve each parcel with a dollop of crème fraîche topped with lemon zest, a scattering of mustard greens and cress or herbs, fingers of toasted brioche, and a lemon.