This is a go-to weekend breakfast or brunch dish in the Bonacini house. It’s quick, easy, convenient, tastes delicious, and I like to think of it as healthy. It’s a great way to start the day or even impress your guests. In fact, you can change it up by adding smoked chicken, lovely smoked ham, or any roasted root vegetable.
- Large Pot
- Wooden Spoon
- 2 cups Little Potatoes
- 6 slices or 3/4 cup Smoked salmon, or flaked smoked trout, or peppered mackerel
- 1/2 cup Plain yogurt
- 1/2 tsp Honey
- 1 tsp Grainy mustard
- 1 tsp Dill, chopped
- 1/2 cup Salad seedling greens or arugula
- 2 Eggs, for poaching
- (to taste) Salt and pepper
- (to taste) Olive oil
Cook your choice of Little potatoes in a pot of boiling, salted water until thoroughly cooked (fork tender, soft and fluffy).
Take the yogurt and sweeten with the honey, add the mustard, chopped dill and season with salt and pepper. When the potatoes are cooked, drain well and allow to cool for a moment.
Coarsely break the potatoes apart with the back of a wooden spoon. Place onto two serving plates, drizzle with a little olive oil, and add a pinch of salt and crack of black pepper.
Take the smoked salmon and place decoratively with three pieces of salmon on each plate. Poach an egg to perfect doneness. Sit the egg on top of the smoked salmon and potatoes.
Drizzle the yogurt dressing over the potatoes, salmon and the egg. Add a sprinkling of the seedling greens and serve.