Potato Scones with Scrambled Eggs and Salmon
by Editorial Staff
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.
Cook: 60 mins
Servings: 2
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
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place the potato scones on a plate to serve. Place a scrambled egg on each scone.
- Add smoked salmon slices and 1-2 pinches of watercress. Drizzle a little lemon juice and olive oil over the salmon.
- 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!
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