Baked Eggs with Smoked Salmon, Arugula and Manchego » The Year In Food

By SFCook

Serving a complete breakfast in a single dish makes it feel like a little present, complete with tasty, unexpected morsels buried beneath creamy, just-cooked eggs. They're also remarkably easy to make, which is a good thing right about now. —theyearinfood
RECIPE MODIFIED by Sue R./Key Ingredient Member

Ingredients

• 8 large eggs
• 1.5 cups diced leeks, white and pale green parts only
• OR 1 cup or less green onions, chopped, white and light green part only
• 1.5 cups chopped arugula, plus a little extra for garnish
• OR 1 cup or less baby spinach, coarsely chopped, plus extra for garnish
• 4 ounces smoked salmon, cut into small cubes
• 2/3 cup grated Manchego cheese, plus more for garnish
• 1 tablespoon olive oil or butter
• salt and freshly ground pepper to taste
• 4 eight-ounce ramekins or cocottes/oven-safe bowls (original instructions)
• KI member note: may need larger ramekins or cocottes to keep from overflowing. I use about half the recipe, with only 1 egg per 8 oz. container.

Details

Servings 4
Adapted from theyearinfood.com

Preparation

Step 1

Preheat oven to 400 degrees.

Warm a saute pan over medium-low heat. Add the oil or butter. When hot, add the leeks or onions and saute until just soft, about 4 or 5 minutes. Turn heat off, but keep the leeks in the pan. Add the arugula or spinach and stir, allowing the greens to wilt.

Grease the four ramekins. Divide the leek/arugula or onion/spinach mixture evenly between them. Repeat with the salmon, adding about one ounce to each container in a thin layer over the greens. Next, divide the Manchego among the four, also in a thin layer, over the salmon.

Carefully crack one or two eggs into each ramekin, taking care to not break the yolk. Atop the eggs, sprinkle a touch more Manchego and finish with a few twists of the pepper mill.

Place the ramekins on a shallow baking sheet and bake until the whites have set, about 12-15 minutes.

Garnish with a little more chopped arugula or spinach, sprinkle a little Manchego, if desired, and serve.

Note: Because the Manchego and the smoked salmon are both salty, err on the side of caution when adding salt. It may not need much at all!