Just a few days ago, I received a package in the mail all the way from Italy. Upon opening it, I was excited to learn that it was the beautiful platter that I’d had custom-made from a small, family-run ceramics studio while visiting the adorable little town of Agerola back in September. It took some time to get to me because it made a little stop at my old address in San Francisco but thankfully the good ole USPS found a way to forward it on to me here in Portland.
I’m sure this platter will make many appearances in future posts, but I was particularly excited to put it to use this weekend. Until yesterday, however, I wasn’t entirely sure how. I was just planning to let inspiration strike. And strike it did!
While I was at the market yesterday, I found myself falling for a beautiful piece of smoked salmon. I held it in my hand, looked back at the price, and returned it to the shelf. Then I picked it up and did the whole song and dance again…about three more times, actually, before finally resolving to add it to my bag. It cost a pretty penny, especially for a grad student, but I could practically hear it calling my name, beckoning me to take it home. It was simultaneously coaxing me to pick up a fresh baguette and some good, quality butter to go along with it…what a demanding little fish. Waking up this morning, I thus had one mission: make an amazing dish that featured the scrumptious (albeit bossy) ingredients I had picked up yesterday and then photograph it all on my beautiful new platter. All I have to say now is…mission accomplished.
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. (Bourré concurs…and wants to know why I stand on chairs with a camera in my hands instead of immediately gobbling up every morsel of this delectable sandwich.)
Not to mention, salmon is good for curing hangovers, which I’m sure many of you are suffering badly from this morning following all of Saturday’s St.Patty’s partying. Eat up, y’all!
Smoked Salmon, Asparagus, and Egg Sandwich
- 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
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!