Steak and eggs are the classic protein powered hangover cure, but this seafood breakfast recipe might have it beat. Equal parts salty and sweet, this salmon breakfast dish is a beautiful compliment to the fried eggs drizzled with a balsamic butter reduction right from the pan. Serve with a small tossed green salad or some fresh salted cucumber slices for a light and bright accent to the meal.
1 6oz salmon fillet
2 whole eggs
2 TBSP dark balsamic vinegar, separated
1 TBSP soy sauce
1 TBSP lemon juice
1 TSP vanilla
2 TBSP butter, separated
Sea salt to taste
Freshly cracked black pepper
Place salmon in a shallow container. Drizzle with lemon juice, vanilla, soy sauce and 1 tbsp balsamic. Allow to marinate for 30 minutes.
Once salmon is marinated, sprinkle with salt and pepper. Melt 1 tbsp butter in a nonstick pan over medium-high heat. Add salmon seasoned side down and drizzle with remaining balsamic. Cook for 3-4 minutes, occasionally spooning the pan liquids over the filet.
While salmon is cooking, heat a second nonstick pan with remaining butter over medium heat. Crack two eggs directly into the pan, or into a bowl and then gently pour into the pan, being careful not to break the yolks. Cook until the whites have mostly solidified, then flip and cook to desired temperature (10 seconds for over-easy, 20 seconds for over-medium, 30-40 seconds for over-hard). Flip back to plate.
Flip salmon and cook for another 3-4 minutes depending on the thickness of the fillet. Continue spooning pan liquids every minute or so until salmon has reached desired temperature (our suggested times will produce a medium temperature on a typical 6 oz fillet).
Plate salmon with eggs and use the remaining pan liquid from the salmon to drizzle over the eggs. Serve immediately.