And Then There Was Brunch: Smoked Salmon Scrambled Eggs with Breakfast Potatoes

One of two remaining Andy Warhol champagne glasses in my collection — warning — don’t buy stuff you really like while in college, you will break or misplace most of it…

We love brunch here at Je Mange la Ville. In fact, I’m thinking this weekend we will have a tasty brunch. This usually includes scrambled eggs with either smoked salmon or veggies (mushrooms, peppers, onions), breakfast potatoes, sourdough English muffins, coffee press coffee and mimosas. Mmm.

Smoked Salmon Scrambled Eggs:
4 large eggs
2 tbsp fresh chives, chopped
1 small pkg of smoked salmon, diced (about 1/4 of a cup)
1 tsp stone ground mustard
1/4 tsp dried tarragon (or 1 tsp chopped fresh tarragon)
small handful parmesan cheese
non-stick spray (or a little butter)
salt & pepper

Beat eggs, chives, mustard, tarragon and a sprinkle of salt and pepper in a bowl. Heat a skillet on medium heat and give it a quick spray of non-stick spray (or butter it up for true decadence). Add beaten eggs and begin to scramble. When they are almost done, add the salmon and cheese. Mix in and serve hot.

Breakfast Potatoes
I’m sure I’ve talked about these before but here they are again!)
2 cups of any combination of cubed potatoes (Russets, Sweet Potatoes, Red Potatoes, etc.), diced
2 tbsp olive oil
salt & pepper
Fresh, chopped rosemary
2 cloves of garlic
1/2 tsp paprika or other seasonings

Toss the diced potatoes in a bowl with olive oil, salt, pepper and paprika. Add to a preheated skillet and cook until crusty and tender (20-30 minutes). Add the garlic and rosemary when almost done so they don’t burn. Serve hot alongside the eggs and toasted, split English muffin. Perhaps even some fruit.

Mimosas
1 bottle champagne
juice of 3-4 oranges

Add everything to a pitcher and mix. Drink.

But don’t forget the coffee…