Saint Valentine might not have a hold on me, but February still has a cozy place in my heart. You see, it's the month that has the anniversary of when I first joined this crazy world. And for the whole month, I'm just more aware. So much so that I like to fill my days, especially my meals, with luxury whenever possible.
So we gonna get fancy. Putting a saucy yolk on anything is a big thumbs up for me, but I'm taking it even further. Because butter. Yep. We're basting the eggs with velvet, and making sure the bed the eggs lay on is worthy.
Sure, this is a special occasion meal, but whenever I have time to make myself food, in my kitchen, during the day, with no pressure, I'm beyond happy. It makes me feel human. Having really good ingredients is just icing on the cake.
Butter Braised Eggs, Salmon, and Asparagus
About 2 servings
1 salmon fillet
1 bunch asparagus
About 2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 teaspoon salt
1 teaspoon black pepper
- Rinse and pat the asparagus dry. Cut off the bottom woody part of the stems.
- Line a baking sheet with parchment paper. Coat the asparagus and salmon in olive oil, then season with salt and black pepper.
- Turn the oven to 425F. Line a baking sheet with parchment paper. Coat the asparagus and salmon in olive oil then season with salt and black pepper. Bake for 6-8 minutes, then take the salmon out and bake the asparagus for an additional 10 minutes, until tender.
- In a medium skillet, carefully crack open an egg without breaking the yolk. When the bottom of the white part starts to turn opaque, about 2 minutes, add half a tablespoon of the butter on the side of the pan. Let the butter melt, then tilt the pan and start spooning the hot butter on top of the white part of the egg until it's fully cooked.
- Assemble the dish by laying down the asparagus, breaking the salmon into large pieces on top, then putting the egg on top of the salmon. Sprinkle salt and pepper as desired.