Ingredients

• 2 yellow onion, thinly sliced
• 2 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, freshly ground
• 8 egg
• 0.25 cup heavy cream
• 4 ounce smoked salmon, thinly sliced
• 2 tablespoon fresh dill, finely chopped
• 0.25 cup crème fraîche
• 1 tablespoon lemon juice, fresh
• 4 slice bread
• 1 tablespoon extra virgin olive oil

Steps

1. Slice the two yellow onions into thin half-moons, about 1/8 inch thick.
2. Heat 1 tablespoon of butter in a medium saucepan over medium heat until foaming.
3. Add the sliced onions, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the saucepan.
4. Cook the onions uncovered, stirring occasionally with a wooden spoon, for 20 minutes until deeply golden and caramelized.
5. While onions cook, crack all 8 eggs into a medium bowl and whisk together with 1/4 cup heavy cream, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper until pale and uniform.
6. Cut the 4 bread slices diagonally into triangles.
7. Toast the bread triangles in a toaster until golden and crispy, about 2 minutes.
8. Lightly brush the hot toast triangles with 1 tablespoon of olive oil on both sides; set aside on a warm plate.
9. Heat the remaining 1 tablespoon of butter in a 10-inch nonstick skillet over medium-low heat until foaming.
10. Pour the egg mixture into the skillet and let sit undisturbed for 20 seconds.
11. Using a silicone spatula, gently push the eggs from the edges toward the center, tilting the skillet to allow uncooked egg to flow to the edges.
12. Continue gently stirring every 15 seconds for about 3-4 minutes total, until the eggs are just set but still creamy and soft.
13. Remove the skillet from heat when eggs are still slightly underdone (they will continue cooking from residual heat).
14. Fold the smoked salmon slices and 2 tablespoons of fresh dill into the scrambled eggs, stirring gently to combine.
15. Divide the scrambled eggs between two warm plates.
16. Top each serving with a generous dollop of crème fraîche mixed with 1/2 tablespoon of lemon juice (divide evenly).
17. Spoon the warm caramelized onions over and around the eggs on each plate.
18. Arrange two toast points on the side of each plate and serve immediately.