Type what you have

Ingredients

• ✓ chive
• potato
• sausage
• salt
• black pepper

Instructions

1. 1 Cut red potato into spirals using a spiralizer. Dip into a bowl of cold water; rinse and transfer to a microwave-safe bowl.
2. 2 Cook potato spirals in the microwave on high for 1 minute. Blot with paper towels to remove any moisture.
3. 3 Remove sausage from its casing and shape into 2 balls; press into round discs.
4. 4 Heat a nonstick skillet over medium heat. Add 2 round piles of potato spirals. Season with salt and pepper. Top each pile with a sausage disc and press down firmly with a spatula to make thin patties. Cook until well browned, about 4 minutes per side. Garnish with chives.

By Deb C

Ingredients

• ✓ chive
• bagel
• egg
• milk
• salt
• black pepper
• bacon
• cheddar cheese

Instructions

1. 1 Preheat a toaster oven to the bagel setting or an oven to 350 degrees F (175 degrees C). Line a small pan with foil.
2. 2 Split bagel and scoop out the soft interior of each half with a spoon. (Discard excess or reserve for another use.) Whisk together eggs, milk, salt, and pepper in a small bowl. Stir in bacon. Add cheese, followed by half the egg mixture, to each hollowed-out bagel half. Transfer to the prepared pan.
3. 3 Toast bagel until eggs are set, about 10 minutes. Sprinkle with chives and serve.

By dinehaus

Ingredients

• ✓ chive
• puff pastry
• cheddar cheese
• ham
• egg

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Unfold pastry sheet on a flat surface and cut into 4 squares.
3. 3 Place 2 pastry squares in the air fryer basket and cook 6 to 8 minutes.
4. 4 Remove basket from air fryer. Use a metal tablespoon to press each square gently to form an indentation. Place 1 tablespoon of Cheddar cheese and 1 tablespoon ham in each hole and pour 1 egg on top of each.
5. 5 Return basket to air fryer. Cook to desired doneness, about 6 minutes more. Remove tarts from basket and let cool 5 minutes. Repeat with remaining pastry squares, cheese, ham, and eggs.
6. 6 Garnish tarts with chives.

By Soup Loving Nicole

Ingredients

• ✓ chive
• butter
• egg
• cottage cheese
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begins to firm, 1 to 2 minutes.
3. 3 Stir cottage cheese and chives into eggs and season with black pepper.
4. 4 Cook and stir until eggs are nearly set, 3 to 4 minutes more.

By Kitchen Kitty

Ingredients

• ✓ chive
• olive oil
• egg
• goat cheese
• sea salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour beaten eggs into the hot skillet and cook in hot oil until eggs bubble and begin to firm up.
2. 2 Lift the cooked edges of omelet with a rubber spatula and tilt the skillet so any uncooked egg runs underneath the lifted edge. Continue cooking, lifting the edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes. Remove the skillet from heat. Spread any runny egg evenly over the top of omelet using the spatula.
3. 3 Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded-side down, onto a plate.
4. 4 Top omelet with remaining 1/2 teaspoon chives to serve.

By John Mitzewich

Ingredients

• ✓ chive
• turkey sausage
• egg
• whole milk
• all-purpose flour
• butter
• salt
• black pepper
• cheddar cheese
• thyme

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.
4. 4 Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven.
5. 5 Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.
6. 6 Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.

By SpoonForkBacon

Ingredients

• ✓ chive
• garlic-flavored oil
• potato
• canadian bacon
• red bell pepper
• green onion
• garlic
• basil
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
2. 2 Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.

By Sargento

Ingredients

• ✓ chive
• egg
• avocado
• parsley
• sea salt
• black pepper
• bacon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Crack eggs into a bowl, being careful to keep the yolks intact.
3. 3 Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
4. 4 Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

By NYJEN

Ingredients

• ✓ chive
• turkey sausage
• russet potato
• salt
• black pepper
• cayenne pepper
• all-purpose flour
• egg
• vegetable oil
• red pepper
• sour cream

Instructions

1. 1 Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
2. 2 Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
3. 3 Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
4. 4 Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
5. 5 Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.

By John Mitzewich

Ingredients

• ✓ chive
• cooking spray
• bread
• skim milk
• egg substitute
• bacon
• cheddar cheese

Instructions

1. 1 Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish.
2. 2 Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.

By Amusjh

Ingredients

• ✓ chive
• egg
• whole wheat tortilla
• chorizo
• pepperjack cheese
• salt
• black pepper

Instructions

1. 1 Beat eggs in a small bowl. Set aside.
2. 2 Combine tortilla slices and chorizo in a skillet over medium heat. Cook, stirring, until tortillas are crisped, 5 minutes.
3. 3 Place cheese slices on top of chorizo and tortillas; pour in eggs. Reduce heat to low and cook, stirring, until eggs are cooked through, 3 minutes. Season with salt and pepper to taste; garnish with chives.

By John Mitzewich

Ingredients

• ✓ chive
• butter
• heavy cream
• egg
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Rub the inside of a 6-ounce ramekin with butter. Pour cream into the ramekin, then crack eggs on top of cream without breaking yolks. Use a spoon to position yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
3. 3 Bake in the preheated oven until whites of eggs have set and yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

By rd12498

Ingredients

• ✓ chive
• vegetable oil
• ham
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
2. 2 Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl.
3. 3 Pour egg mixture into the skillet; let cook for 30 seconds. Lift the edges of the omelet so that uncooked egg runs under cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move uncooked egg. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese has melted, 30 seconds to 1 minute.
4. 4 Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

By Eli

Ingredients

• ✓ chive
• olive oil
• white vinegar
• water
• artichoke
• hollandaise sauce
• egg
• black olive

Instructions

1. 1 Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain.
2. 2 Prepare Hollandaise Sauce according to recipe directions.
3. 3 Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add remaining vinegar. Carefully break eggs into simmering water, and allow to cook for 3 to 5 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
4. 4 Place artichoke hearts on a serving platter. Place a poached egg on top of each artichoke heart. Cover with hollandaise sauce. Sprinkle olives on top of sauce. Sprinkle chives around platter.

By Babs Hanna

Ingredients

• ✓ chive
• potato
• butter
• chicken stock
• cream cheese
• mozzarella cheese
• onion
• sour cream
• powdered milk
• tarragon
• salt
• sage
• black pepper
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
4. 4 Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

By METG

Ingredients

• ✓ chive
• butter
• margarine
• russet potato
• garlic
• paprika
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add potatoes in an even layer; cover and cook for 5 minutes.
2. 2 Season with garlic, paprika, salt, and black pepper; stir to coat. Cover; cook 15 minutes more, flipping potatoes occasionally. Stir in chives.
3. 3 Increase heat to medium-high; cook until potatoes are tender, about 10 minutes more, stirring frequently.

By BACHELORSTEVE

Ingredients

• ✓ chive
• olive oil
• ham
• gruyere cheese
• heavy cream
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.
2. 2 Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.
3. 3 Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.
4. 4 Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.

By chatoune

Ingredients

• ✓ chive
• hash brown patty
• butter
• egg
• kosher salt
• black pepper
• cheddar cheese
• bacon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange 12 hash brown patties in a single layer on a rimmed baking sheet; it's okay if they overlap a bit. Reserve remaining patties for another use.
3. 3 Cook in the preheated oven for 10 minutes.
4. 4 Remove from the oven and use a spatula to press the edges of each hash brown together so they slightly stick together and fill the baking sheet. Return to the oven and cook until golden and crisp, about 15 more minutes.
5. 5 While the hash browns are in the oven, melt butter in a medium nonstick skillet over medium heat. Add eggs, salt, and pepper and cook, stirring often, until very soft scrambled, 3 to 4 minutes; they will finish cooking in the oven.
6. 6 Remove hash browns from the oven. Sprinkle with ¾ cup Cheddar cheese, then top evenly with scrambled eggs. Sprinkle bacon and remaining Cheddar over top. Return to the oven until cheese is melted, 3 to 5 more minutes.
7. 7 Sprinkle with chives before cutting and serving.

By Nicole McLaughlin

Ingredients

• ✓ chive
• butter
• puff pastry
• dijon mustard
• bacon
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).
2. 2 Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.
3. 3 Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.
4. 4 Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.
5. 5 Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.
6. 6 Remove from oven, season with salt and pepper, and sprinkle with chives.

By Barbara Sauermann

Ingredients

• ✓ chive
• pie crust
• olive oil
• green onion
• ham
• egg substitute
• evaporated milk
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Unroll pie crust and press into an 8-inch pie dish; set aside.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir green onions in hot oil until wilted and beginning to brown, 2 to 3 minutes. Remove from heat. Spread ham in pie crust and top with green onions.
3. 3 Whisk egg substitute, evaporated milk, and mozzarella cheese in a bowl. Pour over ham mixture. Sprinkle with Parmesan cheese and chives.
4. 4 Bake in the preheated oven for 20 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until quiche is browned, 15 to 20 minutes. Remove from the oven and allow quiche to rest until eggs are set, about 30 minutes more.

By Becky Fletcher Holloway

Ingredients

• ✓ chive
• red potato
• olive oil
• bacon
• red bell pepper
• red onion
• salt
• black pepper
• thyme

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Don't overcook, as they will be difficult to saute. Drain. Let cool in the refrigerator for 8 hours, or overnight. Leave the skins on, as they add color and flavor.
2. 2 Cut potatoes into bite-sized pieces.
3. 3 Heat a large saute pan over high heat until very hot. Add olive oil; add potatoes when oil begins to smoke. Saute until they start to brown, about 6 minutes. Add bacon and saute until golden, 2 to 3 minutes. Add onions and peppers and saute for 2 to 4 minute. Remove from heat. Season with salt and pepper and garnish with chives and thyme.

By tiffanycoe

Ingredients

• ✓ chive
• pie crust
• egg
• milk
• cheddar cheese
• ham
• butter
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a cookie sheet.
2. 2 Beat eggs together in a mixing bowl. Add milk, Cheddar cheese, ham, butter, chives, and salt; mix well. Pour into pie crust.
3. 3 Bake in the preheated oven for 35 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until top is slightly browned, about 10 minutes.

By Eric

Ingredients

• ✓ chive
• egg
• salt
• black pepper
• breakfast sausage
• bagel
• cheddar cheese
• sriracha sauce
• hot sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 6-cavity donut pan with cooking spray.
2. 2 Whisk eggs in a large bowl until consistent and no egg whites are visible. Whisk in salt and pepper. Pour eggs into the donut pan, dividing evenly amongst the 6 cavities. Crumble cooked sausage evenly over eggs, and sprinkle each cavity with chives.
3. 3 Bake in the preheated oven until the egg rounds are set and puffed up, 10 to 12 minutes.
4. 4 While cooking, split the bagels and place on a lined baking sheet. Top one half of each bagel with cheese. Bake until golden brown and the cheese is melted, 4 to 5 minutes.
5. 5 Run a knife along the edge of the donut pan to remove the egg rounds, then place one on each bagel half. Top with hot sauce, if desired. Serve immediately.

By Annie Campbell

Ingredients

• ✓ chive
• white rice
• water
• egg
• milk
• salt
• pepper
• onion flake
• butter

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.
2. 2 Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
3. 3 Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

By Jen R

Ingredients

• ✓ chive
• breakfast sausage
• hash brown potato
• butter
• salt
• pepper
• cheese
• egg
• red bell pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
2. 2 Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning frequently, until well browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 While the sausage is cooking, mix hash browns, melted butter, salt, and pepper together in a bowl until well combined. Press mixture into the bottom and sides of the prepared muffin cups.
4. 4 Bake in the preheated oven until lightly browned, about 12 minutes.
5. 5 Cut sausage into 1/2-inch pieces. Stir cheese, beaten eggs, and bell pepper together in a bowl.
6. 6 Remove hash brown crusts from the oven. Divide sausage between crusts, then spoon egg mixture over top. Sprinkle with chives.
7. 7 Return to the oven and bake until set, 13 to 15 minutes.

By Allrecipes Member

Ingredients

• ✓ chive
• cooking spray
• ham
• gruyere cheese
• egg
• milk
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
2. 2 Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
3. 3 Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
4. 4 Pour egg mixture evenly into each muffin cup.
5. 5 Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.

By LaDonna Langwell

Ingredients

• ✓ chive
• collard green
• onion
• salt pork
• egg white
• salt
• pepper
• canadian bacon
• whole-grain bread
• cheddar cheese

Instructions

1. 1 Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender (about 15 to 20 minutes). Drain, discard pork, reserve the greens and onions and set aside.
2. 2 Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste.
3. 3 Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels.
4. 4 To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve.

By Lola

Ingredients

• ✓ chive
• russet potato
• olive oil
• butter
• paprika
• cayenne pepper
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Arrange potatoes evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-sized chunks.
2. 2 Heat butter and olive oil in a nonstick skillet over medium-high heat until butter melts and starts to turn brown. Swirl the pan and add potatoes; shake the pan to arrange in an even layer. Season with paprika, cayenne, garlic powder, onion powder, salt, and pepper.
3. 3 Continue to toss potatoes and cook until reddish-brown, crusty, and crispy on the edges, 10 to 12 minutes. If potatoes are cooking too quickly, reduce the heat to medium. Garnish with chives.

By John Mitzewich

Ingredients

• ✓ chive
• breakfast sausage
• potato
• butter
• cheddar cheese
• egg
• half-and-half
• onion powder
• salt
• pepper
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Cook breakfast sausage according to package directions; set aside.
3. 3 In a skillet, brown the hash browns in butter until crisp.
4. 4 Spread hash browns into the bottom of a greased 9-in. deep dish pie plate (about 1-3/4 in. deep)
5. 5 Sprinkle cheese into center of the pie plate.
6. 6 Arrange breakfast sausage around the edge of the pie plate at a slight angle; using cheese to help hold up the links.
7. 7 In a bowl, combine the eggs, cream, onion powder, salt and pepper; pour into pie plate.
8. 8 Arrange tomato slices on top of quiche; sprinkle with chives.
9. 9 Cover sausage at edge of quiche with foil to prevent overbrowning.
10. 10 Bake for 40-45 minutes or until eggs are set. Let rest 5 minutes before cutting.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ chive
• potato
• egg
• hot sauce
• tarragon
• lemon zest
• salt
• black pepper
• olive oil
• red onion
• asparagus
• salmon
• gruyere cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
2. 2 Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
4. 4 Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
5. 5 Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

By Chateau Ste Michelle