Baked Breakfast Potatoes

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.