Chef Big DA decadent breakfast featuring cold-smoked salmon and roasted bone marrow served over a toasted brioche with a soft-poached egg.
Cold smoke the salmon strips using applewood for 60 minutes at a temperature below 80°F to infuse flavor without tightening the protein.
Use a cooling rack to ensure smoke circulates around the entire fillet.
Preheat your oven to 450°F. Season the bone marrow canoes with sea salt and roast until the marrow is bubbling and softened but not fully rendered out.
Look for a slight golden crust on the edges of the bone.
Bring a small pot of water with a dash of vinegar to a gentle simmer. Poach the eggs for exactly 3 minutes until the whites are set but the yolk remains liquid gold.
Swirl the water to create a vortex before dropping the egg in for a clean shape.
Toast the brioche slices in a dry pan until GBD (Golden Brown and Delicious).
Don't walk away; brioche burns faster than a cheap offset leak.
Spread the roasted bone marrow onto the toasted brioche like butter. Top with the cold-smoked salmon, the poached egg, and a hit of lemon juice and chives.
The acidity of the lemon is non-negotiable to cut through the marrow's richness.
The key here is the emulsion of the egg yolk and the bone marrow. It creates a viscosity that coats the palate and carries the smoke from the salmon. If you don't have an offset smoker, a cold-smoke generator in a kettle grill works perfectly. Keep it classy, keep it smoky.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.