I realize this is an old topic, but for Mother’s Day this year I was the fortunate recipient of a pound of smoked salmon from Dean & DeLuca (one of my favorite New York food purveyors). After a couple mornings of piling it on the obligatory bagel and cream cheese, I found myself wanting to do something more interesting with my catch — I was picturing something healthy that I could serve my family for dinner. As luck would have it, my weekend trip to the Kansas City farmers’ market left me with a loaf focaccia bread, a bunch of asparagus, and a dozen farm-fresh eggs that were just begging to be used. After quickly cooking the eggs and asparagus, I heaped everything onto the focaccia, shoved it in the oven for a couple minutes, and what came out was a light and fresh meal that was still substantial enough to require a fork and steak knife to eat.
Smoked Salmon Focaccia with Asparagus & Eggs
- 1 focaccia loaf
- ½ bunch of asparagus, tender parts only
- 4 large eggs
- 5-6 oz. smoked salmon, thinly sliced
- Kosher Salt and fresh cracked black pepper
- ¼ cup grated Parmesan cheese
- 2 Tbsp. fresh tarragon, chopped (or another fresh herb like dill, chives, parsley, or marjoram)
- 1 tsp. truffle oil (optional)
Turn oven on to 350°F. Place focaccia on a baking sheet and cook for 10 minutes or until focaccia is warm throughout. Remove from oven and set aside. Turn oven temperature up to broil.
Meanwhile, fill a medium saucepan halfway full of water and boil. Add asparagus and blanch for 1 minute. Immediately transfer asparagus to a bowl of ice water to stop the cooking. Once cool, dry and set aside.
Lay smoked salmon on focaccia, spreading evenly, then top salmon with a single row of asparagus.
Lightly mist a medium skillet with cooking spray then set over medium-high heat. Once the skillet becomes hot, crack eggs into skillet and cook until the whites just set (the eggs will continue cooking under the broiler). Using a spatula, carefully place eggs over asparagus. Season with salt and pepper and sprinkle with parmesan and chopped herbs. Place under the broiler and cook until cheese is bubbly, about 2-3 minutes (yolks should still be runny). Remove from oven and transfer to a serving platter, then drizzle with truffle oil if using.