Prep Time

10 Minutes

Cook Time

15 Minutes



This tasty brunch or breakfast recipe features inflammation-busting salmon and asparagus. Paired with eggs and dressed with sweet cherry tomatoes, it’s the perfect way to start the day!


  • 2 tablespoons grass-fed butter or ghee, divided
  • 8 ounces cherry tomatoes, preferably organic
  • 1 teaspoon balsamic vinegar
  • 2 large eggs, preferably pastured or organic
  • 14 asparagus spears, preferably organic
  • 3 ounces thinly sliced smoked salmon
  • Sea salt and pepper, to taste
  • Chopped chives


  1. Melt 1 tablespoon butter or ghee in a medium skillet over medium-high heat. Add the tomatoes and cook, stirring occasionally, for about 3 minutes. Gently mash the tomatoes using the back of a wooden spoon. Add the balsamic vinegar and season with salt and pepper to taste. Cook for an additional 2 minutes. Cover and set aside.
  2. Trim the woody ends off each asparagus spear and discard. Steam the spears until just tender. Cover and keep warm.
  3. Melt the remaining butter or ghee in a small skillet over medium heat. Crack the eggs into the skillet and cook for 5 minutes or until the whites are set.
  4. To assemble, place 7 asparagus spears on each plate. Top with the tomato mixture, salmon, and eggs. Sprinkle with black pepper and chives. Serve immediately.