Creamy Smoked Salmon-Scrambled Eggs over Asiago Potato Pancakes

Yield: Makes 4 servings

Ingredients

• Asiago Potato Pancakes
• 8  large eggs
• 3  tablespoons  heavy cream or milk
• 6  tablespoons  chopped chives, divided
• 1  tablespoon  olive oil
• 4  ounces  chopped cold- or hot-smoked salmon
• 1  tablespoon  very finely minced shallots
• 1/4  cup  crème fraîche or sour cream
• Freshly ground black pepper

Preparation

Prepare pancakes, cover, and keep warm.

Whisk together eggs, cream, and 3 tablespoons chives.

Heat oil in a nonstick skillet over medium heat. Cook eggs, stirring with a spatula, until they hold together but are still soft. Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist. If using cold-smoked salmon, remove pan from heat immediately to prevent salmon from overcooking.

Arrange 3 pancakes each on 4 individual serving plates. Spoon the eggs on top. Combine shallots and crème fraîche, and dollop on eggs. Sprinkle with remaining chives and pepper.

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