Mike Cioffi, Chris Bradley, and Sara B. Franklin talk about their new book, The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains.

Arnold Bennett Skillet (a.k.a. Soft Scrambled Eggs with Smoked Trout):

Serves 4

8 large eggs

4 tablespoons (½ stick) unsalted butter

1 cup flaked smoked trout (about 4 whole fillets), in small pieces

1 cup grated parmesan cheese

8 tablespoons (½ cup) crème fraîche

4 tablespoons finely chopped fresh chives

1. Break the eggs into a medium bowl and beat with a whisk until fully combined.

2. Melt the butter in a heavy skillet over medium-high heat. Once it starts to bubble rapidly and turn brown, add the smoked trout. Cook for 1 minute, just to warm through.

3. Add the eggs to the pan and stir gently with a wooden spoon or rubber spatula to prevent the eggs from burning (see Note). When the eggs are almost set but still runny (this will take a couple of minutes at most), remove the skillet from the heat and add the parmesan and crème fraîche, stirring briefly to incorporate. Top with the chives, and serve immediately.

NOTE: You need to work quickly so your eggs don’t stick and you can incorporate the other ingredients, so make sure you have all your ingredients prepped and beside you at the stove when you begin cooking. The residual heat from the skillet will finish cooking the eggs, so don’t worry that we ask you to pull them off the heat when they’re still runny.