Baked Breakfast Potatoes
Stuffing a baked potato with eggs, smoked salmon and a light potato salad converts the simple spud into a hearty breakfast dish. The ingredients can be varied to move this recipe from an upscale item to a more mainstream one. Crumbled sausage or chopped bacon, for example, can stand in for the smoked salmon.
4 oz. smoked salmon
1/3 cup extra-virgin olive oil
4 large russet potatoes
Salt and pepper, to taste
2 tbsp. red wine vinegar
1 1/2 tbsp. butter
4 radishes, thinly sliced
4 scallions, thinly sliced
1 tbsp. chopped fresh dill, plus sprigs for garnish
1/4 cup sour cream
- Preheat oven to 400 F. Reserve 4 pieces of salmon for garnish; coarsely chop remainder. Set aside.
- Oil potatoes well and place on oven rack. Bake until soft, about 1 hour. Remove from oven, but leave oven on.
- Cut a lengthwise lid from each potato and reserve. Scoop flesh into warmed bowl, leaving shell about 1/4-inch thick. (Try to keep potato pieces as large as possible and keep potatoes warm.) Brush potato shells and lids inside and out with oil; season with salt and pepper. Place on baking sheet and bake until crisp, about 15 minutes. Remove and keep warm.
- Meanwhile, prepare vinaigrette: In a small bowl, whisk together vinegar and 6 tablespoons olive oil; whisk in salt and pepper to taste. Set aside. In medium bowl, whisk eggs with good pinch of salt and pepper.
- Heat medium saucepan over medium heat. Add 1 1/2 teaspoons butter; pour in eggs. Reduce heat to very low and cook eggs very slowly, whisking continuously until thick, creamy and still very moist, about 5 min. Remove from heat and whisk in remaining 1 tablespoon butter. Set aside and keep warm.
- Add chopped salmon, radishes, scallions and chopped dill to reserved warm potato pieces; toss gently. Add just enough vinaigrette to moisten and flavor potatoes. Toss carefully so you don’t end up with mashed potatoes.
- To serve, divide warm scrambled eggs among baked potato shells. Top with potato salad, mounding above edge of shells. Arrange curl of smoked salmon on top of each; add a spoonful of sour cream and sprig of dill. Serve immediately.