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Scrambled Eggs with Smoked Salmon, Dill, and Potatoes
This is one of those recipes where the name alone brings back fond memories and sends my tastebuds into a wistful remembrance of the last time I made these. Needless to say, this is a great recipe for entertaining, or for an intimate breakfast. It does take a little while to make this recipe, but the most time consuming work can be done the night before if desired. Just prepare the recipe up to the point before you add the eggs and refrigerate overnight right in the skillet. Quickly reheat in the morning and continue the recipe. This recipe easily multiplies for entertaining or big breakfasts. Try serving these eggs with a dollop of sour cream and some toasted rye bread on the side.
1/3 pound baby red potatoes
1 1/2 tablespoons butter
1 tablespoon olive oil
1 small chopped onion
4 large eggs
1 tablespoon milk
Freshly ground pepper
1 tablespoon freshly chopped dill
1 1/2 ounces sliced smoked salmon, cut into 1 inch pieces
Salt
Scrub, pierce, and halve the baby potatoes. Steam or boil until tender, but not too soft. While the potatoes are cooking, melt 1/2 tablespoon butter and the olive oil in a medium heavy skillet over medium heat. Add the onions and cook until translucent and soft. Add the potatoes and cook for about ten minutes, or until the potatoes are golden brown. Add the remaining butter to the pan and melt. In a medium bowl whisk together the eggs, milk, and pepper. Add most of the dill, reserving a little for garnish. Do not add the salt now as salt deflates scrambled eggs. Add the salmon to the potato mixture and toss to mix. Pour the eggs over the potato mixture and reduce the heat to medium low. Cook the eggs until they are as firm as you normally like them. Salt if desired and garnish with the reserved dill. Serve hot.
Makes 2 generous servings.
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Total Time: 45 minutes
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