Reverse Brunch Part 2: Smoked Salmon and Vegetable Hash

As promised, here is Part 2 of the Reverse Brunch eatings! So, since this meal followed a run (an exceedingly beautiful one, I might add) I thought it would be nice to have something healthy and protein-packed to start.

I pinned this recipe on Pinterest ages ago and I had intended to make it for dinner for my family one night while I was home between moves. I had nearly forgotten about it until I was browsing through my extensive collection of pinned recipes looking for brunch inspiration and it seemed completely perfect. (it was)

Following our run, my roommate, our friend and I set to work chopping up all of the vegetables. Our friend has an incredibly photogenic kitchen so the resulting pictures of our handiwork turned out rather beautifully.

Look at all of the vegetables! Yum!

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While the vegetables were cooking, we had a baguette and cheese and laughed and chatted about our lives as the kitchen was brimming with happy energy and wonderful smells When everything was finally cooked it was deliciously filling, truly the perfect post-run, reverse-brunch savory treat. It was how food should be: social, fun and nourishing for the soul as well as the body. Though this dish was very tasty, the best part of it was the way that the three of us created it together. So often these days, cooking seems to be treated as an inconvenience. People cook because they have to: either to save money or to save calories. Making and eating food this way robs the entire process of any joy. Cooking should not only be creative, but also communal. The entire production of food should bring people together and leave everyone with full hearts as well as full stomachs. Good food is love.

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The recipe I used is from William Sonoma’s blog. It calls for smoked trout but they were out of it at the grocery store so I substituted smoked salmon. It also suggests putting the pan used for sautee-ing the vegetables in the oven but since the pan wasn’t quite large enough, I transferred the vegetables to a baking dish. I also simplified it rather substantially in terms of the order in which things are prepared.

Without further ado, here is the recipe!

2/3 cup rye bread crumbs (I used crumbled whole wheat crackers instead)

5 tablespoons olive oil

Salt and pepper to taste

¾ pound of chanterelle mushrooms (or whatever mushrooms look good)

1 red onion, thinly sliced

2-3 large carrots chopped into rounds

¾ pound asparagus, ends trimmed

1 pound fingerling potatoes

8 oz. Smoked salmon

6 eggs

2 tablespoons chopped herbs (chive, parsley, basil)

Pre-heat the oven to 375 F/190 C. In a frying pan, sautee the onion with a bit of olive oil, salt and pepper. Once the onion is translucent, add the rest of the vegetables. Cook until the potatoes and asparagus start to brown.

Transfer the vegetables to a baking dish and sprinkle bread crumbs and herbs on top. Layer the smoked salmon until the vegetables are covered.

Using the back of a heavy spoon, make six divots into the salmon. Crack an egg into each of these divots. Sprinkle the top with salt and pepper.

Bake for 12-15 minutes or until the eggs appear cooked to your liking.

Serve immediately and eat it with you face!

Bonne Appétite, mes amis!


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