CtBF – Baked eggs with kale and smoked salmon

Ramekins filled with baked eggs and other items are always a treat. Individual servings are always fun! This particular version includes sautéed kale with a good dose of garlic, smoked salmon and some cheese, along with house-made garlic crumbs to top it off. 

I chose baby kale, since kale doesn’t really really get very tender with a short sauté. I also chose some “hot smoked” salmon, instead of the standard soft lox-type. Since we wouldn’t be using it all for breakfast, that was more appealing to me in other guises. 

Essentially, make the bread crumbs – seasoning with a good helping of garlic and thyme. Sauté the kale in more butter, and more garlic. Assemble the ramekins and bake until the whites are set, but the yolks are still a little runny.

I served these with some crispy toast soldiers. We thought it ended up being the perfect amount as well – with just one egg (I can’t imagine eating 3 eggs in this!). Both the plain and smoked salmon versions were enjoyed. 

If I were making this again, I probably would substitute spinach. Or maybe beet greens, which I think would be delicious. The goat cheese was good, but I might sub that out – oh, wait! That’s what makes this preparation such a great one. The versatility. Each person can have the combination that most appeals! 

8 thoughts on “CtBF – Baked eggs with kale and smoked salmon

  1. Wow, that looks great. I have never heard of baby kale, but I agree, I love kale but it can be tough.
    I like the idea of hot smoked salmon, that has got to be good. This was a good recipe, one to be repeated easily.

  2. Thank you for posting all the pictures showing how you made this delicious recipe. I’m not a fan of kale so I will definitely use spinach. There are many of David’s dishes that I’ve learned to play with although that “going out on a limb” thing is still not comfortable. Individual ramekins work, especially for me. Nice post, Candy.

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