In collaboration with OXO.
Love a leisurely weekend breakfast, but looking for something different to your usual pancakes and waffles? Smoked salmon and eggs are one of my favourite breakfasts and even though simple, it just screams luxury to me. They make a delicious change to the usual sweet offerings that we tend to go for when we think of ‘indulgent’ breakfasts. Instead of toast or an egg muffin as the base, the carbohydrates in the dish come from the potato rosti to give it more sustenance and texture.
I can remember when I first had my first experience of salmon and eggs for breakfast. Alfie had whisked me off to Edinburgh for my birthday (I know who said romance was dead) and on the hotel breakfast menu was eggs benedict served with Scottish smoked salmon. It was served on an egg muffin instead of a potato rosti in this case. When in Rome and all that, so I it was my first choice and it felt like a decadent breakfast, fitting for a birthday treat. I’ve loved it ever since and have made various variations of it at home.
I’ve come to realise that poached eggs really aren’t my forte and perhaps one day I will perfect my technique to make the perfect poached egg, but for now, I will settle for fried or scrambled eggs at home. OXO has made it even easier to make scrambled eggs with their Good Grips Microwave Egg Cooker. All you have to do is beat the eggs inside the egg cooker and then pop it in the microwave for literally seconds.
Not only does it make scrambled eggs, but you can also make fried eggs too. Since no oil is required for cooking it makes them even healthier, which makes them a great option for breakfast. Plus, everything is cooked in the egg cooker, which means that no extra equipment is necessary saving on a number of things to wash up – not bad eh?
Love a leisurely weekend breakfast, but looking for something savoury? Try these scrambled eggs with smoked salmon served with a potato rosti.
- 1 floury potato
- 2 tbsp oil of your choice
- 2 free range eggs
- 60 g Lemon Pepper Smoked Salmon
- Salt and pepper
Grate the potato into a clean tea towel and wrap the towel around the potato and squeeze out the water. Season the potato with salt and pepper.
Heat some oil in the pan and place a metal chefs ring in the pan or go freestyle. Add in the potato and push down with the back of a spoon. If you're using a ring remove it from the pan.
Fry the rosti for 4-5 minutes on each side and add more oil if required. remove from the pan when cooked and transfer to some kitchen paper.
Meanwhile, beat 2 eggs inside the OXO Good Grips Microwave Egg Cooker and microwave for 30-60 seconds. Season to taste and place on top of the potato rosti before topping with the smoked salmon. Enjoy!
Looking for some more breakfast recipes?
Try a bowl of this Peanut Butter Cup Porridge to keep you warm on a cold autumnal morning?
*This post was commissioned by OXO, but all opinions are my own. Thank you for supporting the brands that allow me to do what I love, bringing you wellness content and recipes to help you find your version of balance.