50+ Friends Club Cookbook -- Eggs and Cheese -- Scrambled Eggs with Smoked Salmon in Potato Nests

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Scrambled Eggs with Smoked Salmon in Potato Nests

From the Kitchen of: Kathleen
Source: The Wildflower Inn

20	ex large	eggs
1	tsp	margarine (per 2 or 3 eggs
		fresh parsley
1/4	cup	roasted sweet red peppers, diced
1/2	cup	smoked salmon
		fresh basil (optional)
1	lb	potatoes, peeled and shredded (frozen will work)
1	large	egg white
1	tsp	salt
1	tsp	fresh ground pepper

Heat oven o 375 degrees and spray 8 muffin tins with non-stick cooking spray.
Mix the shredded potatoes, egg white, salt and pepper (to taste) together and divide evenly among the tins. Shape around sides and bottoms of tins evenly.
Bake for 25 to 35 minutes until brown and crisp.
While the nests are cooking, scramble the eggs and have them ready as soon as the nests are done.
Place the margarine into a large skillet over medium heat.
Beat the 20 extra large eggs and fold in the diced roasted peppers and smoked salmon.
Scramble until just done and still soft. Keep warm until potato nests are done.
Spoon the scrambled eggs into the potato nests. Garnish with parsley and basil and serve immediately with whole grain toast. For added flavor, serve sour cream in a dish at the table to be used if desired.
Serves 8