Smoked Salmon w/ Eggs, Potatoes, & Radish Micros

Is it breakfast? Is it lunch? Either way, it's freakin' delicious! Stir it up and watch the egg yolk and sour cream come together to create a sauce sent straight from the heavens above. Smoked fish, avocado, buttery golden potatoes...need I go on?

Here's what you'll need:

Smoked Salmon (we like wild sockeye)

Eggs

Avocado

Baby Yukon gold potatoes

Red onion

Sour cream

Jackalope Organic Sparkler Radish Microgreens

Onion powder

Sea salt & pepper grinder

Avocado or Grapeseed oil

Unsalted Grass-fed butter

Here are the details:

First, dice up some baby Yukon gold potatoes and toss them in a pot. Cover with water, add a pinch of salt, and bring to a boil. Once rolling, turn heat down to medium and cook about 10 minutes or until potatoes are fork tender. 

Next, heat a cast-iron skillet over medium heat and add just enough avocado oil to coat the bottom. Drain potatoes from the pot and add to the skillet. Season with salt, pepper, and onion powder. Add a tbsp of butter and let cook, stirring every so often, until potatoes become slightly crisp and golden brown.

Remove from the pan and let them drain on a paper towel. Clean out your pan, and place back on the heat. Add a tbsp of butter to coat and crack your eggs into the pan. Turn heat down to low. Cook until whites are cooked through but yolks remain soft.

Transfer eggs to a dish. Add potatoes & smoked salmon. Stir up a few dollops of sour cream with some salt, pepper, & onion powder. Add a dollop to the plate, some avocado, shaved red onion, and as many radish microgreens as you can pile on top.

Grab your fork and knife and start chopping and stirring until you have a gloriously homogeneous dish of ecstasy. Bon Appetit!