Food and Lifestyle Expert, Laura McIntosh and Chef, Tony Baker from Montrio Bistro in Monterey fry up a tasty breakfast dish. Together they deep fry butter to create a bread basket to hold buttered asparagus with scrambled eggs and smoked salmon.
Buttered Asparagus with Scrambled
Eggs and Smoked Salmon Recipe
Recipe Courtesy of Executive Chef Tony Baker of Montrio Bistro, Monterey, CA
Smoked Salmon (pre-sliced)
4 Sticks Butter
8 Each Egg
3 Oz. All Purpose Flour
1 Bag Panko Breadcrumbs
1 L. Canola Oil, for frying 370f
2 Fl. Oz. Heavy cream
Kosher Salt and Pepper
For Bread Box: Freeze the butter, set up three bowls, one each for flour, egg (use 2 eggs) and breadcrumbs.
Dip the butter into the flour, then egg and lastly the breadcrumbs, repeat.
Place back into the freezer for 1 hour.
Place each piece of butter into the hot oil and fry until light brown. Remove and immediately cut the top off the box, remove the slightly melted butter and place bread box on a paper towel to drain.
For Asparagus: I like the "standard" sized asparagus a little thicker than a pencil. With standard asparagus you should not need to peel it.
Cut the asparagus to 4 inches long. Cook the asparagus by plunging it into heavily salted boiling water for about 1 min, remove and toss with melted butter, salt and pepper.
For Scrambled Eggs: Use the additional 6 eggs. I like to cook my eggs on the soft side, and finish with a little cream for added richness. It helps to use a non stick pan.
To Serve: Place scrambled eggs into the bread box and serve the asparagus and smoked salmon around it.