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!