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Scrambled Eggs with Smoked Salmon

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Submitted by: Suzy Horvath

 

These "dressed-up" scrambled eggs contain cooked potatoes, onion, smoked salmon and dill weed.
 

Ingredients

  • 1/2 pound baby red potatoes
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 large eggs
  • 1 1/2 tablespoons milk
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon chopped fresh dill weed
  • 2 ounces sliced smoked salmon, cut into 1-inch pieces

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Method

Scrub and halve potatoes. Steam or boil until just tender, but not too soft. While potatoes are cooking, melt 1/2 tablespoon of the butter with the tablespoon of olive oil in a heavy medium skillet over medium heat. Add onions; cook until translucent and soft. Drain potatoes and add to skillet; cook about 10 minutes or until golden brown. Add remaining butter to pan and melt. Add salmon to potato mixture; toss lightly to mix. In a medium bowl, whisk together eggs, milk, and pepper. (Do not add salt now, as I feel that it deflates scrambled eggs.) Add most of the dill, reserving a little for garnish. Pour eggs over potato-salmon mixture; reduce heat to medium-low. Cook eggs until firm. Add salt to taste and garnish with reserved dill. Serve hot.

 

Notes:

 

Number of Servings: 2

 

Submitted by: Suzy Horvath ()

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