This would make a lovely brunch dish, but you could serve it as an appetizer, too, with some toasted or grilled bread and a glass of sparkling. The quenelle of crème fraîche is made using two spoons like paddles to shape softer ingredients into an oval or a football. For a throwback to dot.com excess, pile some caviar on top if you like. If you aren’t feeling fancy, just dollop the crème fraîche on top instead.

　　

Ingredients

serves 4

　　3 tablespoons unsalted butter

　　8 fresh eggs

　　Kosher salt and freshly ground pepper

　　1 prepped geoduck mantle (see page 23), halved and thinly sliced

　　3 tablespoons minced chives

　　4 tablespoons crème fraîche

　　

Step 1

Melt the butter in a sauté pan over medium heat. Crack the eggs into a bowl, season with salt and pepper, and beat lightly. Add the geoduck mantle to the beaten eggs and stir to combine. Pour the mixture into the prepared pan and scramble, over medium to low heat, until the eggs are creamy and just set. Add the chives and stir.

　　

Step 2

Divide among 4 shallow bowls and top each with a quenelle of crème fraîche.

　　Ethan Stowell's New Italian Kitchen