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
diced leeks, white and pale green parts only
chopped arugula, plus a little extra for garnish
smoked salmon, cut into small cubes
grated Manchego cheese, plus more for garnish
olive oil or butter
salt and freshly ground pepper to taste
8-ounce ramekins or oven-safe bowls
In This Recipe
Preheat oven to 400 degrees.
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.
Turn heat off, but keep the leeks in the pan. Add the arugula and stir, allowing the greens to wilt.
Grease the four ramekins. Divide the leek/arugula mixture evenly between them.
Do the same with the salmon, adding about one ounce to each container in a thin layer over the greens.
Next, divide the manchego amongst the four, also in a thin layer, over the salmon.
Carefully crack 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.
When they are ready, let them rest for a couple minutes- they'll be too hot to eat immediately!
Garnish with a little more chopped arugula 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!