Norwegian Scrambled Eggs with Smoked Salmon and Potatoes
Treat yourself to a comforting and elegant breakfast with this recipe for Norwegian Scrambled Eggs with Smoked Salmon and Potatoes. This dish combines soft and creamy scrambled eggs with the rich, smoky flavor of salmon and golden, crispy potatoes for a satisfying meal that’s as indulgent as it is nourishing. The secret to perfectly tender eggs lies in cooking them low and slow, creating luscious curds infused with the delicate flavor of cream. Balanced with the herby freshness of chives and paired with crispy sautéed potatoes for a delightful contrast in texture, this recipe is ideal for brunch, a special morning, or even weeknight breakfast-for-dinner occasions. Ready in under 45 minutes, this Scandinavian-inspired dish offers a quick and luxurious way to elevate your egg game while showcasing classic flavors like smoked salmon and buttery potatoes.
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Ingredients
- 6 large eggs
- 120 grams smoked salmon
- 4 medium potatoes
- 2 tablespoons heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons chives
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
Directions
Step 1
Peel and dice the potatoes into small cubes, about 1/2 inch in size.
Step 2
Bring a pot of salted water to a boil. Add the diced potatoes and cook for 5-7 minutes until just tender but not falling apart. Drain and set aside.
Step 3
In a large, non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the boiled potatoes and sauté them for 8-10 minutes, turning occasionally, until golden and crispy. Season with a pinch of salt and pepper. Remove from the skillet and keep warm.
Step 4
Chop the smoked salmon into bite-sized pieces and set aside. Finely chop the chives.
Step 5
Crack the eggs into a medium bowl. Add the heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk together until fully combined.
Step 6
In the same skillet used for the potatoes, melt 2 tablespoons of unsalted butter over low heat. Pour in the egg mixture.
Step 7
Using a spatula, constantly stir the eggs over low heat, gently folding the mixture as it sets to create creamy, soft curds. This will take about 5-7 minutes.
Step 8
When the scrambled eggs are nearly set but still slightly runny, fold in the smoked salmon pieces and 1 tablespoon of chopped chives. Cook for an additional 1-2 minutes, allowing the salmon to warm through.
Step 9
Remove the skillet from the heat and immediately plate the scrambled eggs alongside the sautéed potatoes.
Step 10
Garnish with the remaining chives and serve immediately.
Nutrition Facts
| Serving size | (1313.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1851.3 |
| Total Fat 94.7g | 0% |
| Saturated Fat 39.9g | 0% |
| Polyunsaturated Fat 2.5g | |
| Cholesterol 1266.6mg | 0% |
| Sodium 3689.1mg | 0% |
| Total Carbohydrate 172.1g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 10.5g | |
| Protein 80.1g | 0% |
| Vitamin D 1066.8IU | 0% |
| Calcium 315.4mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 4927.6mg | 0% |
Source of Calories