Potato Scones with Scrambled Eggs and Salmon

On a holiday, pamper your loved ones by preparing a spectacular, hearty, and delicious breakfast in the English style – ruddy potato scones with smoked salmon, herbs, and the most delicate scrambled eggs.

Summary

Ingredients

• Potatoes – 500 g
• Smoked salmon – 200 g
• Chicken eggs – 5 pcs.
• Wheat flour – 100 g
• Green onions – 1 bunch
• Butter – 2 small pieces
• Baking powder – 0.5 teaspoon
• Ground black pepper – to taste
• Salt to taste
• Olive oil – 1 tablespoon
• Watercress (for serving) – to taste
• Lemon (for juice) – 0.25-0.5 pcs.
• Water – 0.7-1 l

Instructions

1. Peel and cut the potatoes into small pieces. Place the potatoes in a saucepan, cover with cold water and add 1-2 pinches of salt. Bring water to a boil.
2. When the water boils, turn the heat up so that the water boils slightly and cook the potatoes for 8-10 minutes, until soft. Test readiness by piercing the potato slice with a fork. If the fork comes in easily and the potato pieces fall apart, you’re done. Drain the hot water and refrigerate potatoes.
3. Wheat flour is added to the chilled potatoes and lightly mash the mixture with your hands or a potato crush until there are no dry flour particles left. The mass will turn out to be a little lumpy and heterogeneous – it should be so. Small lumps of potatoes will give the potato scones a nice texture.
4. Add finely chopped green onions, 1 butter, and baking powder to the potato mass. Mix everything again and season with the mixture of salt and ground black pepper to taste.
5. Divide the potato mixture into 4 equal portions and form into balls. Heat the olive oil over medium heat, place the balls of potato dough in a skillet, and gently with a spatula to make flat cakes 1.5-2 cm thick.
6. Fry the resulting potato skins over low heat for 10 minutes, 5 minutes on each side.
   Combine 5 eggs with a pinch of ground black pepper and stir until smooth.

   

7. Melt 1 more butter over medium heat. Reduce heat to low, add egg mixture, and, stirring every 5-10 seconds, fry the eggs until almost cooked. When the egg scrambled eggs are about 3/4 cooked and in the pan for about 1 minute. Scrambled eggs will come to full readiness under the influence of the heat of the cooling pan.
8. Place the potato scones on a plate to serve. Place a scrambled egg on each scone.

   

9. Add smoked salmon slices and 1-2 pinches of watercress. Drizzle a little lemon juice and olive oil over the salmon.
10. Cooking such an unusual breakfast will not bring much energy to the hassle in the kitchen and will give you a boost of good mood for the whole day.
    Enjoy your meal!