Potatoes with Egg Fennell Smoked Salmon
Transform your brunch table with this elegant dish of Potatoes with Egg, Fennel, and Smoked Salmon—an irresistibly flavorful combination of crispy roasted baby potatoes, creamy scrambled eggs, caramelized fennel, and luxurious smoked salmon. Perfectly seasoned with fresh dill and a citrusy touch of lemon, this recipe is a harmony of textures and flavors that feels indulgent yet simple to prepare. With just 40 minutes from start to finish, this meal is ideal for brunch gatherings, a light lunch, or even a weeknight dinner. Impress your guests with this vibrant plate that brings together roasted perfection, soft eggs, and the delicate smokiness of salmon in every bite!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 large Eggs
- 2 tablespoons Heavy cream
- 1 small Fresh fennel bulb
- 1 tablespoon Butter
- 150 grams Smoked salmon
- 2 tablespoons, chopped Fresh dill
- 4 slices for garnish Lemon wedges
Instructions
Preheat your oven to 200°C (400°F).
Wash the baby potatoes thoroughly and cut larger ones in half if necessary to ensure uniform size.
Toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them on a baking sheet and roast for 20–25 minutes, or until golden and tender.
While the potatoes are roasting, thinly slice the fennel bulb. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Sauté the fennel slices for 5–7 minutes until softened and slightly caramelized. Set aside.
In a mixing bowl, whisk together the eggs, heavy cream, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
In the same non-stick pan, melt the butter over low heat. Pour in the egg mixture and cook gently, stirring constantly with a spatula, until the eggs are just set and creamy. Remove from heat.
Layer the roasted potatoes on a serving platter or individual plates. Top with the scrambled eggs, sautéed fennel, and slices of smoked salmon.
Garnish with freshly chopped dill and serve with lemon wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 1213 mg | 404% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 10.6 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 31.9 mcg | 159% | |
| Calcium | 351 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3487 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
