Potato scones with scrambled eggs and salmon

On a holiday, pamper your loved ones by preparing a spectacular, hearty and delicious breakfast in the English style - ruddy potato scones with smoked salmon, herbs and the most delicate scrambled eggs.

Ingredients

• Potatoes - 500 g
• Smoked salmon - 200 g
• Chicken eggs - 5 pcs.
• Wheat flour - 100 g
• Green onions - 1 bunch
• Butter - 2 small pieces
• Baking powder - 0.5 tsp
• Ground black pepper - to taste
• Salt to taste
• Olive oil - 1 tablespoon
• Watercress (for serving) - to taste
• Lemon (for juice) - 0.25-0.5 pcs.
• Water - 0.7-1 l

Directions

1. Peel and cut the potatoes into small pieces. Place the potatoes in a saucepan, cover with cold water and add 1-2 pinches of salt. Bring water to a boil.
2. When the water boils, reduce the heat so that the water is constantly boiling slightly, and cook the potatoes for 8-10 minutes, until soft. Check the doneness by piercing the potato slice with a fork. If the fork comes in easily and the potato pieces fall apart, you're done. Drain hot water and refrigerate potatoes.
3. Add wheat flour to the chilled potatoes and lightly mash the mixture with your hands or a potato grinder until dry flour remains. At the same time, the mass will turn out to be a little lumpy and heterogeneous - it should be so. Small lumps of potatoes will give the potato scones a nice texture.
4. Add finely chopped green onions, 1 butter and baking powder to the potato mass.
5. Mix everything again and season the mixture with salt and ground black pepper to taste.
6. Divide the potato mixture into 4 equal portions and form into balls.
7. Heat olive oil over medium heat, place the balls of potato dough in a skillet and press gently with a spatula to make flat cakes 1.5-2 cm thick.
8. Fry the resulting potato skins over low heat for 10 minutes, 5 minutes on each side.
9. Combine 5 eggs with a pinch of salt and ground black pepper and stir until smooth.
10. Melt 1 more butter over medium heat. Reduce heat to low, pour in the egg mixture and, stirring every 5-10 seconds, fry the eggs until almost cooked.
11. To make the eggs tender and silky in texture, turn off the heat when the egg mass is about 3/4 cooked and leave it in the pan for about 1 minute. Scrambled eggs will come to full readiness under the influence of the heat of the cooling pan.
12. Place the potato scones on a plate to serve.
13. Place a scrambled egg on each scone.
14. Add smoked salmon slices and 1-2 pinches of watercress. Drizzle a little lemon juice and olive oil over the salmon.
15. A spectacular, hearty and delicious breakfast is ready.
16. Cooking such an unusual breakfast will not cause much trouble in the kitchen and will give you a charge of good mood and energy for the whole day.
17. Bon Appetit!