I cut the recipe in half for us, amazingly my only change and made one omelet, serving a larger portion to the big guy. We had slices of my fresh baked bread on the side. It's fun to have breakfast for dinner sometimes.
The beet relish with its chives and dill made a splendid color and taste contrast to all the unctuousness of smoked salmon, butter and cheese. A perfect combination, especially with a nice glass of New Zealand Sauvignon Blanc. And especially cool is the remaining pickle, which will be a good side for all sorts of things coming up.
Be sure to visit the IHCC (I Heart Cooking Clubs) site for lots of terrific breakfast/brunch ideas. Also linking this with Beth Fish Reads for her Weekend Cooking. Check it out!