WOLFGANG PUCK'S CRISP POTATO GALETTE WITH SCRAMBLED EGGS
Provided by Jonathan Reynolds
Categories brunch, sauces and gravies, main course
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees.Combine the crème fraîche, shallots, dill, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until ready to use.
- Combine the potatoes, 2 tablespoons butter, 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat two 10-inch nonstick skillets over high heat.Add 2 tablespoons butter to each pan.Divide the potatoes between the pans (there should be 3 cups per pan) and spread each into a thick pancake.Cook the potatoes 2 minutes, then reduce heat to medium.Cook 2 minutes more or until underside is golden brown. Carefully invert each pancake onto a large flat plate, then slide each pancake back into each skillet;cook 5 minutes more.
- Place the skillets in the oven and bake until the potatoes are tender, 10 minutes.
- Meanwhile, beat the eggs, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.Heat the remaining 1 tablespoon butter over medium heat. Add the eggs and scramble until lightly cooked, about 3 minutes.
- Slide the galettes onto two serving plates.Spread each generously with the dill cream and top with the salmon.Sprinkle with 1 teaspoon lemon juice and a pinch of pepper.Carefully place the eggs on top.Cut into portions and garnish with chopped chives and salmon caviar.Serve immediately with the remaining dill cream.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 13 grams, Carbohydrate 35 grams, Fat 29 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 14 grams, Sodium 918 milligrams, Sugar 4 grams, TransFat 0 grams
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