Baked Eggs with Smoked Salmon, Arugula and Manchego

Directions

1. Preheat oven to 400 degrees.
2. Warm a saute pan over medium-low heat. Add the oil or butter. When hot, add the leeks and saute until just soft, about 4 or 5 minutes.
3. Turn heat off, but keep the leeks in the pan. Add the arugula and stir, allowing the greens to wilt.
4. Grease the four ramekins. Divide the leek/arugula mixture evenly between them.
5. Do the same with the salmon, adding about one ounce to each container in a thin layer over the greens.
6. Next, divide the manchego amongst the four, also in a thin layer, over the salmon.
7. Carefully crack two eggs into each ramekin, taking care to not break the yolk.
8. Atop the eggs, sprinkle a touch more Manchego and finish with a few twists of the pepper mill.
9. Place the ramekins on a shallow baking sheet and bake until the whites have set, about 12-15 minutes.
10. When they are ready, let them rest for a couple minutes- they'll be too hot to eat immediately!
11. Garnish with a little more chopped arugula and serve.
12. 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!