Smoked Salmon and Egg Breakfast Skillet

Peel the potatoes and cut into small, even cubes roughly 1 cm in size. Pat dry with a clean kitchen towel.

Melt half the butter in a 24 cm oven-safe skillet over medium-high heat. Add the cubed potatoes in a single layer.

Season with half the salt and cook undisturbed for 5–6 minutes, stirring occasionally, until golden-brown and tender when pierced. Remove from heat and set aside.

Crack the eggs into a bowl. Add the heavy-cream, remaining salt, and white-pepper. Whisk gently until just combined — do not overwork.

Return the skillet with potatoes to medium-low heat. Add the remaining butter and let it melt.

Pour the egg mixture evenly over the potatoes. Stir slowly with a spatula, scraping the bottom as you go, until the eggs are softly set but still creamy, about 4–5 minutes.

Pour the egg mixture evenly over the potatoes. Let rest undisturbed for 30 seconds, then begin stirring slowly with a spatula, scraping the bottom as you go, until the eggs are softly set but still creamy, about 3–4 minutes total.

Place the skillet in a preheated oven at 180°C (350°F) and bake for 8–10 minutes until the eggs are fully set and the top is lightly golden.

Place the skillet in a preheated oven at 180°C (350°F) and bake for 5–7 minutes until the eggs are fully set and the top is lightly golden. Begin checking at 5 minutes.

Remove from the oven. Flake the smoked salmon gently over the warm eggs. Snip fresh chives directly over the skillet. Scatter dill sprigs across the top.

Halve the lemon and squeeze juice lightly over everything. Serve immediately straight from the skillet.