Smoked Salmon and Scrambled Eggs

1 loaf French bread
5-6 tablespoons extra virgin olive oil, 2
1½ teaspoons kosher salt
12 large eggs
⅓ cup half and half
1½ teaspoons kosher salt
¼ teaspoon cayenne pepper
2 tablespoons unsalted butter
6 ounces smoked salmon, torn into strips
½ cup red onion, small dice
¼ cup fresh dill, chopped
½ teaspoon fresh ground black pepper
½ cup crème fraiche, recipe follows, needs to be made 24 hours in advance.

Serves 6

Preheat oven to 375° F

On a bias, slice half-inch thick slices of bread. Place the bread in a single layer on a baking sheet lined with parchment paper. Brush the bread with olive oil. Sprinkle the bread with one and a half teaspoons of salt. Bake for 10 minutes.

While the bread is toasting, whisk the eggs until light and fluffy. Add the half and half, remaining salt, and cayenne pepper and mix well. In a large non-stick skillet, melt the butter over low-medium heat. Pour the prepared eggs into the hot skillet. Using a rubber spatula, stir the eggs often to prevent browning. When the eggs are still a bit runny, but almost done, stir in the smoked salmon and cook just until the eggs have set. Spoon the eggs onto a serving platter, or onto individual plates. Sprinkle with the red onions, dill, pepper and a dallop of crème fraiche. Serve with the toasted French bread.