GMA Recipe: Baked Potatoes with Scrambled Eggs and Smoked Salmon

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Baked Potatoes with Scrambled Eggs and Smoked Salmon
From chef and author Wolfgang Puck
March 1, 2004

After the Oscars and Governors Ball, what's Wolfgang Puck to do with leftovers? Serve brunch! Here's a breakfast, brunch or lunch that's fit for the stars. Wolfgang whipped it up on Good Morning America.

Ingredients

2 medium baking potatoes

4 large eggs

1/4 cup milk or half-and-half

Kosher salt and freshly ground black pepper

4 tbsp. (1/2 stick) unsalted butter, cut into small pieces

2 ounces smoked salmon, cut into very thin slices

Chopped chives, for garnish

1 to 2 teaspoons caviar or salmon roe (optional)

Directions

Preheat oven to 350° F.

Wash and dry potatoes. Wrap individually with aluminum foil. Place on baking sheet and bake for 1 hour.

Remove potatoes from oven and set aside.

In a medium bowl, whisk together the eggs, milk, salt, and pepper.

In a 10-inch skillet, melt the butter. Over low heat, scramble the egg mixture until the eggs are softly set. Do not overcook.

Add salmon to skillet when eggs are just finished. Add chopped chives.

Cut each potato in half by cutting down the middle. Scoop out some of the insides and mash down with fork to create a well for the eggs.

Spoon the eggs and salmon into the shell of the potato. Top with caviar, if desired. Serve immediately.

Yield: Serves 2.

Recipe courtesy of Wolfgang Puck, copyright 2004.