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Roasted Tomatoes, Eggs and Smoked Salmon on Brioche



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6 large fully ripened fresh Florida tomatoes (about 3 lb.)
6 brioche bread slices (1/2" thick)
2 tbsp. vegetable oil
Salt, as needed
Ground black pepper, as needed
4 tbsp. butter, divided
1 cup prepared hollandaise
6 eggs
6 smoked salmon slices (about 4 oz.)


  1. 1
    Preheat oven to 450ºF. Blanch 2 of the tomatoes; peel, seed and chop. Cut the remaining 4 tomatoes in 12 slices, about 1/2" thick. Cut bread slices into ovals.
  2. 2
    On a baking sheet, place sliced tomatoes in a single layer; brush with oil; sprinkle with salt and pepper. Roast tomatoes until lightly charred, about 30 minutes.
  3. 3
    In a saucepan, over medium heat, melt 1 tbsp. of the butter. Add chopped tomatoes; cook until very soft, about 10 minutes. In a food processor container, place the cooked tomatoes; whirl until pureed. Stir tomato puree into the hollandaise; keep warm.
  4. 4
    To prepare each portion: In a skillet, over medium heat, heat 1/2 tbsp. of the butter until it sizzles. Break egg directly into pan (for a uniformly round shape, use a ring); fry until white of egg is set, about 3 minutes.
  5. 5
    To assemble: Toast brioche slices; place one slice on each plate. Top each with a salmon slice, 2 roasted tomato slices and the fried egg. Drizzle with tomato hollandaise. Garnish with chopped tomatoes, cooked asparagus and chopped parsley, if desired.


Chef Scott Campbell, New Leaf Café, New York, NY

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preparation methods
cuisines European, French
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