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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Have a nice brunch for two. Ingredients:
6 small new potatoes |
salt and pepper |
1 tablespoon butter |
1 tablespoon vegetable oil |
4 eggs |
1 teaspoon fresh dill weed |
1/4 cup creme fraiche or 1/4 cup sour cream |
2 ounces diced smoked salmon |
Directions:
1. Cook potatoes in boiling salted water to cover 20 minutes or until partially tender.
2. Drain well and slice 1/4-inch thick.
3. Heat butter and oil in 8 or 9-inch skillet.
4. Add potato slices and brown over medium heat, about 5 minutes.
5. Beat eggs, dill weed and salt and pepper to taste together.
6. Pour over potatoes.
7. Cook over medium heat at 5 minutes or until set.
8. Occasionally lift up edges of egg to let uncooked egg run under.
9. Remove from heat.
10. Spread with creme fraiche or sour cream and top with smoked salmon.
11. Cut into wedges to serve.
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