Christmas Brunch

We're making a Christmas Brunch of Chive Scrambled Eggs and Smoked Salmon with Eggnog Custards with Chef Joe Simone of The Sunnyside.

Chive Scrambled Eggs with Smoked Salmon

Ingredients:
8 ounces Smoked Salmon, in slices
8 fresh and local eggs
1 heaping tbsp minced chives
pinch Kosher salt to taste
2 tbsp unsalted butter
4 scant tbsp cream cheese (I prefer Angelito by Narragansett Creamery) approaching room temperature.
4 slices Toast, if desired

Steps:
1. Line a serving platter with the Smoked Salmon.  Or line individual bowls or plates with the smoked salmon.
2. Crack the eggs carefully into a mixing bowl.  Add the chives and salt to taste and whisk until thoroughly combined.  Whisk some more for good measure!
3. Prepare your toast if desired.
4. When you are ready to serve the scrambled eggs, heat a large non-stick skillet and the butter over med-high heat.  When the butter sizzles give the eggs one more whisk and then pour them into the hot pan.  Immediately begin stirring and scraping the pan with a heat proof rubber spatula (or wooden spoon).  Whisk constantly until soft curds form and you see no runny egg.  I like to serve my eggs soft but if you prefer more cooked then go for it.
5. Immediately transfer the soft scrambled eggs to the serving platter to cover the Smoked Salmon.  Dot the top of the eggs with the cream cheese and serve the toast on the side.
6. Serve passing the pepper mill.

Eggnog Custards

Ingredients:
2 1/2 cups half and half
1 tsp vanilla extract
8 large egg yolks
1/3 cup sugar
3 tablespoons bourbon
1/8 teaspoon freshly ground nutmeg
Pinch of kosher salt
Whipped cream and additional ground nutmeg to garnish, if desired

Steps:
1. Preheat oven to 325°F. Bring a large pan of water to the simmer (for the hot water bath when you bake the custards).  Place half and half in heavy medium saucepan. Bring to a bare simmer.  Off the heat and add the vanilla extract.
2. Whisk yolks, sugar, bourbon, 1/8 teaspoon nutmeg and salt in large bowl to blend. Gradually whisk in hot half and half mixture. Strain custard into a glass measuring cup—this will make it easy to fill the individual custard cups.
3. Place six 3/4-cup custard cups or soufflé dishes in a roasting pan. Divide custard equally among cups. Cover each cup with foil. Pour enough hot water into pan to come halfway up sides of custard cups. Bake until custard is just set around edges but still soft in center, about 45 minutes. Remove cups from water. Remove foil and cool. Cover custards and chill until cold, at least 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.)
4. To serve, top with whipped cream and a grating of fresh nutmeg.