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Add a photoServings: 4
Ingredients
- 6 lrg baked potatoes
- 2 bn chives
- 2 Tbsp. lowfat sour cream
- 2 Tbsp. extra virgin olive oil
- 12 slc smoked salmon
- 13 x Large eggs
- 2 ounce lowfat milk
- 2 ounce butter Extra virgin olive oil for sauteeing
Directions
- Once potatoes have cooled, remove skin. With a box grater, grate potatoes into a mixing bowl. Add in extra virgin olive oil, lowfat sour cream and one bunch of chives chopped. Finish with one egg, mix very well. Season with salt and pepper.
- Form by hand 4 large potato cakes. In a medium saute/fry pan, heat extra virgin olive oil approximately 2 ounces at a time to a slight smoke. Fry 2 potato cakes at a time. Lower heat and allow to crisp approximately 3 min per side. Once both sides are crisp and all 4 cakes are made, drain on a paper towel and reserve in a hot place.
- Crack twelve Large eggs and wisk with a fork. Add in 2 ounces lowfat milk. Season with salt and pepper. In the same teflon pan add in 2 ounces of butter and over medium heat slowly stir in cracked Large eggs and begin to scramble.
- Once Large eggs are finished mix in a julienne of smoked salmon and a handful of chopped chives. For presentation place one hot potato cake in the middle of each plate. Then carefully spoon scrambled egg mix on top and garnish with chives.
- This recipe yields 4 servings.
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