Baked Eggs With Smoked Salmon, Arugula And Manchego

1. 1

   Preheat oven to 400 degrees.

2. 2

   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.

3. 3

   Turn heat off, but keep the leeks in the pan. Add the arugula and stir, allowing the greens to wilt.

4. 4

   Grease the four ramekins. Divide the leek/arugula mixture evenly between them.

5. 5

   Do the same with the salmon, adding about one ounce to each container in a thin layer over the greens.

6. 6

   Next, divide the manchego amongst the four, also in a thin layer, over the salmon.

7. 7

   Carefully crack two eggs into each ramekin, taking care to not break the yolk.

8. 8

   Atop the eggs, sprinkle a touch more Manchego and finish with a few twists of the pepper mill.

9. 9

   Place the ramekins on a shallow baking sheet and bake until the whites have set, about 12-15 minutes.

10. 10

    When they are ready, let them rest for a couple minutes- they'll be too hot to eat immediately!

11. 11

    Garnish with a little more chopped arugula and serve.

12. 12

    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!

* Per serving · 4 servings · Values may vary.

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