I love-love-love breakfast. I treasure little restaurants where you can get breakfast all day, and my favorite venue for entertaining is brunch. This dish came about because i bought caviar to use in hors d'ouevres for the Super Bowl and then spent that day and night in the hospital. Recipe browsing yielded a smoked salmon hash that I adapted, and it went from there. This would work with all manner of eggs, but my personal preference is over easy. And it should definitely be served with mimosas. —Kayb
medium redskin potatos
eggs; 1 beaten
chopped fresh chives
pinch ground mustard
In This Recipe
Sweat shallots in butter until translucent. Set aside. Peel and quarter potatos; boil 5-8 minutes, until firm-tender. Drain, cool and dice. Flake salmon. Combine shallots, salmon, potatos, chives, white pepper and dry mustard with beaten egg and cream.
Return mixture to the shallot pan and, with spatula, divide in half and shape into rough, loose patties. Cook over medium high heat until brown and crispy, flip and brown other side.You may need to add more butter. Remove to serving plates and keep warm.
Cook eggs as you choose (over easy, scrambled, poached, boiled and sliced) and place atop hash.
Top with creme fraiche and caviar. Serve with fresh fruit and mimosas.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!