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Breakfast: Scrambled Eggs with Salmon & Potato

Source of Recipe

American Favorites


List of Ingredients

2 small new potatoes, not peeled
3 tablespoons unsalted butter, divided
1/2 cup chopped green onions
8 bunches eggs
4 ounces thinly sliced smoked salmon -- cut 1/2" wide strips
3 ounces lowfat cream cheese, small chunks
2 tablespoons chopped flat leaf parsley


Recipe

Cut potatoes into a 1/4 inch dice. Melt 1 tbl. butter in large heavy skillet over medium heat. When hot, add potatoes and cook, stirring, until just lightly browned, about 3 minutes. turn heat to low and cover with a lid. Let potatoes cook until just tender, 3-5 minutes. remove lid and stir in green onion. Stir and cook for 1 minute more. Season with salt and pepper and remove from heat.

In a mixing bowl, beat eggs lightly just to blend. Add salmon and cream cheese and stir to mix. Salt and pepper mixture lightly. To finish, place skillet with potatoes over medium heat. Add remaining 2 tbl. butter and cook, stirring constantly, until butter is melted and hot. Pour in egg mixture and cook, stirring constantly, until eggs are scrambled to a soft consistency. Taste and season with more salt and pepper. Sprinkle with parsley. Serves 4.