Ingredients 20g butter Olive oil 8 eggs 2 large potatoes (small dice) 1 spring onion (finely chopped) Smoked salmon and salmon eggs 60ml cream 25g grated parmesan 1 tablespoon chopped dill Avocado oil (purchase from any good deli) Method Pre-blanch in simmering salted water diced potato (be careful not to overcook). Add a little olive oil to non-stick pan, sautéed semi cooked potato until brown. Add spring onion and stir gently. Whisk eggs, cream, parmesan and dill. Place potatoes and onions in non-stick pan and pour over egg mixture. Cook for 2 minutes, until bottom sets. Place into oven (180 degrees) for about 10 minutes or until sets. Serve with smoked salmon and salmon eggs, drizzle with avocado oil. Brought to you by Peppers Airlie Beach Courtesy of Gregory Devine, Executive Chef at Tides Restaurant & Bar, Peppers Airlie Beach. Read more about Tides Restaurant & Bar .