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
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Ingredients
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8
large eggs
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1.5 cups
diced leeks, white and pale green parts only
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1.5 cups
chopped arugula, plus a little extra for garnish
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4 ounces
smoked salmon, cut into small cubes
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2/3 cup
grated Manchego cheese, plus more for garnish
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1 tablespoon
olive oil or butter
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salt and freshly ground pepper to taste
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4
8-ounce ramekins or oven-safe bowls
Directions
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Preheat oven to 400 degrees.
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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.
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Turn heat off, but keep the leeks in the pan. Add the arugula and stir, allowing the greens to wilt.
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Grease the four ramekins. Divide the leek/arugula mixture evenly between them.
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Do the same with the salmon, adding about one ounce to each container in a thin layer over the greens.
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Next, divide the manchego amongst the four, also in a thin layer, over the salmon.
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Carefully crack two eggs into each ramekin, taking care to not break the yolk.
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Atop the eggs, sprinkle a touch more Manchego and finish with a few twists of the pepper mill.
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Place the ramekins on a shallow baking sheet and bake until the whites have set, about 12-15 minutes.
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When they are ready, let them rest for a couple minutes- they'll be too hot to eat immediately!
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Garnish with a little more chopped arugula and serve.
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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!
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