Roasted Tomato, Smoked Salmon & Eggs Breakfast Brioche
Slices of toasted brioche, topped with smoked salmon, roasted tomato slices and fried egg, covered with a tomato hollandaise sauce combine to make a great breakfast treat.
6 large, fully ripened Florida tomatoes
6 slices brioche (each 1⁄2-in. thick)
2 tbsp. vegetable oil
Salt and freshly ground black pepper, as needed
4 tbsp. butter, divided
1 cup prepared hollandaise sauce
6 slices smoked salmon (about 4 oz. total)
Chopped tomatoes, cooked asparagus, and chopped parsley, for garnish
- Preheat oven to 450°F. Blanch 2 of the tomatoes; peel, seed, and chop. Cut the remaining 4 tomatoes in 12 slices, each about 1⁄2-in. thick. Cut bread slices into ovals.
- On a baking sheet, place sliced tomatoes in a single layer; brush with olive oil and sprinkle with salt and pepper. Roast tomatoes until lightly charred, about 30 min.
- In a saucepan, melt 1 tbsp. butter. Add chopped, blanched tomatoes; cook until very soft, about 10 min. Pureé cooked tomatoes in food processor; stir pureed tomatoes into hollandaise sauce.
- Per order, in a skillet over med. heat, melt 1⁄2 tbsp. butter until it sizzles. Break each egg into pan and fry until whites are set, about 3 min. Toast brioche rounds; place one on each plate. Top each with a salmon slice, 2 roasted tomato slices, and a fried egg. Drizzle with tomato hollandaise. Garnish with chopped tomatoes, cooked asparagus, and chopped parsley, if desired.