Wednesday, February 25

Kale & Smoked Salmon Baked Eggs

This effortlessly elegant baked egg dish can be made ahead for brunch or dinner

My Paris Kitchen Baked Eggs, Smoked Salmon, Kale

I started making baked eggs over a year ago and they're now one of my favorite easy breakfasts. Like other egg dishes, they're a blank canvas for whatever flavor combination you like and are a great way to use up odds and ends in your fridge or pantry. This recipe comes from David Lebovitz's cookbook My Paris Kitchen and is the best baked egg dish I've ever made. He calls for a few extra steps that make a big difference: cooking and seasoning the greens before baking, a layer of fresh goat cheese that melts into the eggs and adds even more creaminess, and a crunchy, garlicky breadcrumb topping. You can certainly swap out the smoked salmon for another meat or veggie or exchange the kale for a different green, but don't omit the crunchy topping. I cooked this dish for brunch over the weekend, but the Parisians like to eat eggs for lunch or dinner. If you're serving this to guests and want to make it ahead, you can assemble everything and keep it in the fridge until you're ready to bake them before eating.

More Egg Recipes:
- Baked Eggs with Chanterelles & Cream
- Mini Spinach & Onion Frittatas
- Corn, Cherry Tomato, & Spinach Quiche

Kale & Smoked Salmon Baked Eggs:
- 1 bunch of kale, de-stemmed, thinly sliced, washed and not-too-well dried
- 2-3 slices of smoked salmon
- 4 to 6 large eggs
- 1/3 c. panko breadcrumbs
- 3 oz. fresh goat cheese, crumbled
- 3 cloves of garlic, minced
- 3 tbsp. butter
- 2-3 tbsp. half and half or cream
- kosher salt
- red chile flakes

  • Preheat the oven to 350F. Grease 2-3 small baking dishes, pans, or ramekins, with butter or non-stick cooking spray.
  • Melt 1 1/2 tbsp. butter in a skillet and add in 1 clove garlic, the panko breadcrumbs, and a pinch of salt. Cook over medium heat for 3-4 minutes, stirring often, or until golden brown.
  • Transfer the breadcrumbs to a bowl, wipe out the skillet, and return it over medium high heat.
  • Add in the remaining butter and garlic, the kale, and a large pinch of salt and red chile flakes. Cover with a lid, and cook, stirring once or twice, for a few minutes or until the kale wilts.
  • Tear the smoked salmon into pieces and divide among the bottom of the baking dishes, then layer in the kale.
  • Crack 2-3 eggs into each dish, then sprinkle with goat cheese and drizzle with half and half. Finally, sprinkle the breadcrumbs over the top.
  • Bake for 12-15 minutes, or until the white have set but the yolks are still a bit soft.
  • Let cool slightly, then serve.

Serves two - three

David Lebovitz Kale and Smoked Salmon Baked Eggs

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