Crispy Potato Galette with Creamy Scrambled Eggs & Smoked Salmon

Crispy Potato Galette with Creamy Scrambled Eggs & Smoked Salmon
Recipe by Dragon. Scramble egg technique adapted from Gordon Ramsay

When I want to spoil myself or company on a lazy weekend morning, I make this dish. Elegant, decadent, beautiful and so delicious.....its a perfect way to start the day.  Enjoy!

Serves: 2


For Pickled Red Onion:
1/4 small red onion, very thinly sliced,
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon sugar
pinch of salt

For the Galette:
1 large russet potato or 2 medium
4 tablespoons melted unsalted butter, divided
1 green onion, chopped (greens included)
1 tablespoon fresh chopped parsley
1 large egg
2 teaspoons corn starch
Salt and pepper, to taste

For the Eggs:
4 large eggs
3 tablespoons unsalted butter, diced
Salt and pepper, to taste
1 tablespoon heavy cream
1 tablespoon fresh chopped parsley

3 oz Smoked Salmon. sliced
1 tablespoon fresh chopped parsley, for garnish

1. In a small bowl, combine red onions, vinegar, sugar and salt. Make sure the vinegar completely covers the onions, add more vinegar is necessary. Soak the onions in the vinegar mixture for 15-20 minutes then drain. Reserve the onions.

2. Peel and grate the potato using the large holes of a box grater. Rinse the grated potatoes with cold water which will wash off any excess starch. Spread the grated potatoes out on a few paper towels and pat them very dry. Extra liquid will lead to soggy galettes.

3. Heat 2 tablespoons of butter in a small nonstick skillet over medium heat. Combine potatoes with green onions, parsley, egg, cornstarch and salt & pepper; add to the skillet. Using a spatula, gently press potatoes into a flat round, molding to fit skillet. Cook until the edges are golden and crisp, about 8-10 minutes. Shake the skillet occasionally to make sure it is not sticking.

4. Place a plate, turned upside down, over the skillet and invert the skillet with plate, allowing the potato galette to fall onto the plate. Carefully slide the galette back into the skillet. Add remaining butter around edges of the galette and continue cooking until the galette is crisp on the bottom, about 8-10 minutes. Transfer the galette to a baking sheet and season with some more salt and pepper. Keep the galette warm in a low oven while you make the scrambled eggs.

5. Break the eggs into a cold heavy-based non-stick saucepan. Place the pan over a low heat and add half of the diced butter. Using a wooden spoon, stir the eggs frequently but not constantly, just to combine the yolks and whites.

6. As the eggs start to scramble, take the pan off the heat and use a spatula to scrape the egg from the sides and base of the pan. Return the pan to the heat and keep stirring and scraping until the  texture of the eggs is like soft curds. This should take 5–6 minutes. Don’t overcook the mixture or you won't get soft creamy eggs.

7. When the eggs are nearing the end of cooking, take the pan off the heat, stir in the remaining butter and season salt and pepper. Return the pan to the heat and stir in the cream. Once the butter has melted, take the pan off the heat and gently fold in the parsley.

8. Spoon the scrambled eggs onto the warm galette, drape the slices of smoked salmon and top with the pickled onions. Garnish with a sprinkle of parsley. Serve immediately.

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