INGREDIENTS:3/4 cup olive oil ½ lb. Bermuda onions, diced 1 cup julienne of oven-roasted plum tomatoes (recipe follows) 1 lb. sliced fingerling potatoes, pre-boiled ½ cup roughly chopped marjoram 1 cup diced, grilled asparagus 16 eggs, scrambled 1 1/3 cups shredded fontina cheese 1 1/3 cup diced smoked salmon (recipe follows) to taste, salt and pepperGarnish: 4 smoked salmon rosettes ½ cup creme fraiche 2 oz. salmon caviar 4 sprigs of marjoram 8 sprigs of chives 1 lb. asparagus spears, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.