YOUR SOLIN GENERATED RECIPE
Smoked Salmon Scramble with Roasted Potatoes
Pan-scrambled eggs with ribbons of smoked salmon, paired with golden-brown roasted potatoes and a sprinkle of fresh, fragrant chives.
INGREDIENTS
2 oz Smoked Salmon
2 Large Eggs
1/4 cup Egg Whites
150g Red Potatoes
1 tsp Olive Oil
1 tbsp Fresh Chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the red potatoes into half-inch cubes and toss them with half of the olive oil and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden-brown and tender.
While the potatoes roast, whisk together the whole eggs and egg whites in a small bowl until well combined.
Heat the remaining olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for about 30 seconds until the edges begin to set.
Gently fold in the smoked salmon pieces and continue to scramble the eggs until they are just cooked through but still moist.
Serve the salmon scramble immediately alongside the roasted potatoes and garnish with freshly chopped chives.