The best thing about the weekend is the option to have brunch, arguably the best meal of the day. My lazy weekends go something like this: have a nice lie in, slowly wake up, meander to the kitchen, pop the kettle on and cuddle up in front of the television. Once I feel suitably awake and my tummy is rumbling, it’s time for brunch – this weekend it’s scrambled egg and smoked salmon rosti.
Scrambled egg and smoked salmon rosti is a simple but effective dish. Make the rosti, scramble your eggs and then just whack everything together. The quantities below are for one hungry person so feel free to adjust accordingly.
Potato (waxy) x1
Knob of butter
1 tsp oil
Salt & pepper for seasoning
- Parboil the potato in salted water until just tender, but not soft. Ideally allow the potato to cool for at least a couple of hours.
- Coarsely grate the parboiled potato and season as you like. Heat the oil in a pan, add the grated potato and begin to shape after two minutes of cooking. Continue to cook for another 10 minutes on each side until golden.
- Meanwhile, whisk the eggs in a bowl and season with salt & pepper. Heat a knob of butter in a frying pan until bubbling then add the egg mixture. Stir slowly and remove from the heat when they look slightly underdone, as they continue to cook once taken off the heat.
- Serve up the smoked salmon and scrambled egg on the cooked rosti, season with black pepper and a hint of parsley to finish.
For an alternative brunch recipe, have a read of my Dippy Eggs and Asparagus Soldiers recipe.
I’d love to hear about your favourite brunch recipes and whether you have any success with this scrambled egg and smoked salmon one. Have a great weekend!