Brunch – is there another word that evokes such delectable promise? Technically, it’s different from its lesser-known and more-awkwardly-pronounced first cousin “brinner,” by only by the time of day in which it is eaten. Still, I think we’d all agree that brunch is an event all of its own. Don’t get me wrong; I’m not knocking on brinner by any stretch of the imagination. Cholesterol be damned, I love eggs.
This is something I thought of when, in typical Roxie Ginger fashion, I had several ingredients that didn’t seem to go together and needed to figure out a way to make them mesh. Davis being the outspoken mustard hater that he is, it’s hard to sneak the condiment in. Topping that off with smoked salmon – another less than lauded ingredient in our house – and I figured this one would be a tough sell. Luckily though, we had company over for an impromptu movie night and this turned to be a quick, hearty winning dish. Maybe I’m a bigger brinner fan than I thought.
What you’ll need:
- Fingerling potatoes – 1 lb., quartered
- Whole grain mustard – 4 tbsp.
- Olive Oil – 2 tbsp.
- Salt – to taste
- Pepper – to taste
- Eggs – 1 per dish
- Vinegar – a splash
- Smoked Salmon – as much as you want
- Heat oven to 400 degrees. Add potatoes, mustard, olive oil, salt, pepper to a large mixing bowl and toss until everything is well coated.
- Place potatoes on a rimmed baking sheet and cover with aluminum foil. Bake covered for 20 minutes. Remove tin foil and continue baking for 15 more minutes until potatoes are tender when pierced with a fork.
- With 10 minutes left on the clock, fill a small pot halfway up with water. Bring to a boil with the vinegar.
- Once water is to a boil, reduce the heat to a simmer – not a violent simmer, like a hot spring bubbling before well before eruption. Crack your egg in a small bowl.
- Using the end of a fork, create a swirl in the water – once water has a good circular motion dump in the egg. The white should swirl up on to itself creating a nice pocket for the egg to cook. Cook for 2 minutes for a soft runny middle.
- Take the potatoes out of the oven and plate by adding potatoes first, top with salmon and then the egg. Serve warm.