Preparation Whisk together crème fraîche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl. Refrigerate until ready to use, up to 4 days ahead. Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add leeks and sauté covered until soft, stirring occasionally, about 10 minutes. Add 1 tablespoon olive oil to same skillet. Increase heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with Meyer lemon crème fraîche, smoked salmon, and chives Serve remaining Meyer lemon crème fraîche alongside.
Preparation Whisk together crème fraîche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl. Refrigerate until ready to use, up to 4 days ahead. Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add leeks and sauté covered until soft, stirring occasionally, about 10 minutes. Add 1 tablespoon olive oil to same skillet. Increase heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with Meyer lemon crème fraîche, smoked salmon, and chives Serve remaining Meyer lemon crème fraîche alongside.