Scrambled Eggs with Smoked Salmon Dill and

This egg dish is very filling with the red potatoes and salmon. The dill is the perfect flavor to put this dish over the top. Use this for brunch.

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Ingredients:

• 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

Method

Scrub, pierce, and half the baby potatoes. Steam or boil until tender, but not too soft. While potatoes are cooking, melt 1/2 tablespoon butter and olive oil in a medium heavy skillet over medium heat. Add onions and cook until translucent and soft. Add potatoes and cook for about ten minutes, or until potatoes are golden brown. Add remaining butter to pan and melt. In a medium bowl, whisk together eggs, milk, and pepper. Add most of dill, reserving a little for garnish. Do not add salt now as salt deflates scrambled eggs. Add salmon to potato mixture and toss to mix. Pour eggs over potato mixture and reduce heat to medium low. Cook eggs until they are as firm as you normally like them. Salt if desired and garnish with reserved dill. Serve hot.

Notes:

Number of servings: 2

Submitted By: Suzy Horvath
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