The recipe for today features a toasted baguette, smeared with quality European butter. Please don’t skimp on the butter quality. I promise, it’s worth it to buy the good stuff. It’s topped with smoked Pacific salmon, roasted asparagus, and perfectly poached eggs. This brunch sandwich, served either open-faced or closed, is truly a delight for the senses.
•1 fresh demi-baguette, sliced in half
•2-4 tablespoons of European butter (I use Plugra)
•4 oz. Wild Pacific Smoked Salmon
•5 stalks of asparagus, lighter colored ends removed
•3 eggs, poached
•salt and pepper, to taste
•1 teaspoon of chopped chives
Instructions
►Heat oven to 350 degrees F. Toast your baguette halves in the oven for 5 minutes or until slightly crispy on the outside. Remove from oven and smear with butter.
►To prepare the asparagus, simply coat it in olive oil, salt and pepper and roast in the oven at 400 degrees F for 5-6 minutes.
►I’ve heard people say that poached eggs are too challenging to do. I’ll admit, they take some patience when you’re first starting out. Here’s a resource that can explain it to your better than I ever could. Don’t give up if this is your first try though — once you get the hang of it, it’s surprisingly easy. And then you can put poached eggs on everything!
►Top the bread with roasted asparagus, smoked salmon, poached eggs, salt, pepper, and chopped chives. Divide in half and consume while eggs are hot!
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