Smoked Salmon and Egg Bagels

Special equipment: Large non-stick skillet

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 2 tablespoons butter
• 12 eggs, beaten
• Kosher salt and freshly ground black pepper
• 4 bagels, sliced and toasted
• 1/2 pound sliced smoked salmon
• Sliced red onions, optional
• Capers, optional

Procedures

1. Melt butter in a large non-stick skillet over medium-low heat, add the beaten eggs and cook stirring constantly until eggs just begin to thicken, about 10 minutes. Raise the heat to medium and continue to cook until eggs are just barely set, about another 6 minutes. Remove from heat and season to taste with salt and pepper.
   
2. Toast the bagels, then divide salmon between the 4 bagels. Add sliced onion and capers (if using), then top the salmon with the soft scrambled eggs. Serve immediately with coffee and sparkling wine.

Five-Ingredient Smoked Salmon and Potato Salad

Note: For the smoked salmon, any smoked salmon will due, including scraps and ends.

Ingredients

serves Serves 4 to 6, active time 15 minutes, total time 25 minutes

• 2 pounds fingerling or new potatoes, preferably a red or yellow waxy variety, sliced into 1/2-inch coins
• Kosher salt
• 3/4 cup sour cream or crème fraîche
• 1 tablespoon juice from 1 lemon
• 3 ounces smoked salmon (see note above), finely chopped
• 1/4 cup finely chopped fresh herbs such as parsley, chives, tarragon, or scallions
• Freshly ground black pepper

Procedures

1. In a large pot, cover potatoes with water by 1 inch and season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are easily pierced with a wooden skewer or the tip of a paring knife, about 15 minutes. Drain and let cool slightly.
   
2. Meanwhile, in a large bowl, combine sour cream lemon juice, chopped salmon, and herbs. Season to taste with salt and pepper.
   
3. When potatoes have cooled slightly but are still warm, add to bowl and toss to combine and coat with dressing. Serve. Salad can be kept in a sealed container in the refrigerator for up to 3 days. Serve cold or allow to come to room temperature.