Breakfast for dinner? When it's easy to make, why not?! Be sure to pair with Chateau Ste. Michelle Riesling for the ultimate meal.
Ingredients
- yellow potatoes: 2 piece
- eggs: 10 piece
- hot sauce (such as Tabasco®): 0.5 tsp
- fresh tarragon: 1 Tbsp (chopped)
- fresh chives: 2 Tbsp (chopped)
- lemon zest: 1 tsp
- salt and ground black pepper: (to taste)
- olive oil: 2 Tbsp
- red onions: 0.25 cup (diced)
- asparagus, cut into 3/4-inch pieces: 1 cup
- smoked salmon, broken into small pieces: 0.5 cup
- Gruyère cheese: 0.33333 cup (shredded)
Metric Conversion
Stages of cooking
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
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Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
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Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
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Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
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Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.
