Irish Brunch Delight: Scrambled Eggs with Smoked Salmon and Roasted Potatoes

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 4 tbsp unsalted butter
• 8 oz smoked salmon, roughly chopped
• 2 tbsp fresh chives, finely chopped
• 4 medium russet potatoes, peeled and cut into 1
• inch cubes
• 2 tbsp olive oil
• 1/2 tsp garlic powder

Instructions

1. a. Preheat oven to 375°F (190°C). b. In a medium bowl, whisk together eggs, heavy cream, salt, and pepper. Set aside. c. Heat butter in a non stick skillet over low heat. Pour the egg mixture into the skillet and gently stir with a rubber spatula until the eggs are cooked to your desired consistency. Fold in chopped smoked salmon and chives. Remove from heat. d. In a large bowl, toss potatoes with olive oil, garlic powder, salt, and pepper. Spread them on a parchment lined baking sheet and bake for 20 25 minutes or until golden brown and crispy.

Chef’s Insight

To achieve a velvety texture in your scrambled eggs, avoid over-mixing or cooking at too high a temperature.

Notes

Serve with a side of fresh fruit or a light green salad for a balanced meal.