I posted the photo above on Instagram the other night and declared it one of the best things I’ve made or eaten in recent memory. Days later, that sentiment still stands. This recipe is so simple to make, but it’s packed with flavor and endlessly customizable. I’m not kidding when I say I’d eat it every day, nor when I tell you that I’m glad that R. doesn’t eat eggs (or kale…or smoked salmon) because: More for me.
I should also note that this recipe comes from David Levobitz‘s wonderful new cookbook, My Paris Kitchen, which is full of stories and photographs about Levobitz’s life in, well, Paris, not to mention totally delicious-sounding recipes (I want to make almost everything in the book). I was flipping through it for the umpteenth time last week and this baked-egg dish stood out to me; one quick trip to Trader Joe’s later and I’d assembled the ingredients and was toasting fresh breadcrumbs in garlic, thyme and butter (!) and wilting a huge bunch of kale in a pan on the stove. The whole dish came together in about 20 minutes, and I can’t emphasize enough how delicious it is. Here’s the recipe if you’d like to try it yourself, and I sincerely urge you to do so.
Baked Eggs with Smoked Salmon and Kale
From David Levobitz’s My Paris Kitchen
Garlic Bread Crumbs
1 1/2 Tbsp. salted or unsalted butter (I used Kerrygold salted butter)
2 cloves garlic, peeled and minced
1/3 cup dried or fresh bread crumbs (I ground my own from a loaf of Italian bread I got at a bakery)
1 tsp. minced fresh thyme leaves
1/2 tsp. sea salt or kosher salt
1 Tbsp. salted or unsalted butter
1 clove garlic, peeled and minced
3 oz. kale, rinsed, not too well dried, coarsely chopped (I probably used way more than this because I love kale)
Sea salt or kosher salt
Freshly ground black pepper or red pepper flakes (I used red pepper flakes for a little kick)
2 slices smoked salmon
4-6 large eggs (I get them from a local woman who raises chickens and the difference is astounding–if you can get your hands on farm-fresh eggs, do it)
2 1/2 ounces fresh goat cheese
2 Tbsp. heavy cream
To make the brad crumbs, melt the butter in a skillet with a cover over medium heat. Stir in the garlic, then mix in the bread crumbs, thyme and salt. Cook, stirring frequently, until the bread crumbs are nicely toasted, three to five minutes. When done, scrape the bread crumbs into a small bowl and set aside.
To prepare the kale, wipe the pan clean and melt the butter in the same skillet over medium heat. Add the garlic and wet kale; season with salt and pepper (or red pepper flakes). Cover the pan and let the kale steam until wilted and soft, about five minutes, lifting the lid and turning the kale a few times while it’s cooking.
To assemble the baked eggs, preheat the oven to 350 degrees. Coat two small baking dishes (such as 8-ounce gratin dishes) with nonstick spray or a liberal amount of butter. Divide the kale between the dishes. Tear the smoked salmon into large, bite-sized pieces and lay them over the kale. Crack two or three eggs into each dish and crumble the cheese over the eggs. Dribble a tablespoon of heavy cream over each of the dishes and sprinkle two to three tablespoons of breadcrumbs on each.
Bake for 10-12 minutes, or until the eggs are cooked until your desired doneness. Serve immediately.
Photos via my Instagram