One-Pot Wonders

Baked Eggs with Smoked Salmon, Arugula and Manchego

December  8, 2010
5 Ratings
  • Serves 4
Author Notes

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

What You'll Need
  • 8 large eggs
  • 1.5 cups diced leeks, white and pale green parts only
  • 1.5 cups chopped arugula, plus a little 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 8-ounce ramekins or oven-safe bowls
  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!
Contest Entries

See what other Food52ers are saying.

  • Dee Greeley
    Dee Greeley
  • luvcookbooks
  • theyearinfood
  • WildThingsRunFast

4 Reviews

Dee G. September 24, 2014
Made this as recipe called for first and it was fantastic! I've also made it substituting shallots & brie & thought that was outstanding too. Either way, this would be great for a brunch with guests as mentioned previously.
WildThingsRunFast June 6, 2012
Really delicious, and I agree with luvcookbooks -- the perfect way to serve eggs to a crowd. The salty, nutty Manchego was a great choice (and a nice change from my usual Parmegiano reggiano), and the arugula provides just the right bite.
luvcookbooks December 9, 2010
photo is like a little gift, too,thanks! luv baked eggs for a crowd, saves u from drowning in poached eggs.
theyearinfood December 9, 2010
It does! They're so easy, which is perfect this time of year. Thanks!