This is an exquisite brunch recipe that started from a San Francisco Chef in Julia Child's Great Chefs cookbook, revised for everyday use by Rick in1995 and perfected while living in Pacifica, California in 1996-1997.

10 min. preparation, 1 hr marinating, 20 min. cooking and baking, for 4

1 lb salmon fillet

brine marinade

1 medium onion

1/8 cup salt

1/4 cup sugar

1/4 cup brown sugar

1/4 cup vinegar

1/2 cup water

olive oil

several sprigs of fresh basil and cilantro (dried herbs can be used)

2 tbsp butter

10 eggs

1/2 cup half and half (milk and cream)

4-5 medium mushrooms (optional)

salt and pepper

chives

shredded cheddar cheese

grated parmesan cheese

8 slices of bread

1. prepare brine marinade by chopping onion and placing it in a dish large enough to accommodate the salmon with the salt, sugar, brown sugar, vinegar, and water

2. submerse salmon in brine with flesh side down and place in refrigerator to marinate for 1 hr.

3. 30 min. after marinade begins, start grill (may add soaked wood chips just prior to grilling salmon)

4. bruise fresh basil and cilantro with back of knife to release oils, rub salmon lightly with olive oil, pile herbs on top and grill/smoke 10- 15 min. (see NOTE)

5. set oven on 300 degrees, heat 2 tbsp butter in skillet, slice mushrooms, and chop chives finely

6. beat eggs in bowl while slowly adding 1/2 cup half and half and mushrooms (mushrooms can be sauted with butter and garlic separately as a side dish to keep eggs brightly colored - adding mushrooms gives eggs a dusky hue)

7. pour eggs into hot skillet and stir continuously until eggs just begin to set (usually 4-5 min.)

8. when eggs just begin to set, add salt, pepper, and chives, mix one last time, then sprinkle with cheeses and set in oven

9. remove herbs from top of salmon and gently flake with fork

10. toast 8 slices of bread, trim crusts, and butter

11. prepare platter by setting a square of baked eggs on top of each piece of toast, then topping with a small pile of flaked salmon

NOTE: If fresh basil and cilantro are not available, mix 2 tbsp olive oil with 1 tbsp dry basil and 1 tbsp dry cilantro, then spread on salmon

NOTE: For special occasions, top salmon with a dollop of caviar and a sprig of basil or cilantro. It is also nice to drizzle creme friache on the eggs.

This page was updated on 3-10-98. If you have queries or comments, email rcarlton@arkansas.net