So, we’ve got a thing for eggs around here. As in, we could eat them for any meal, at any time, and any number of ways.
There’s a culinary urban legend that the number of pleats in a traditional chef’s hat (aka a toque) reflects all the ways to cook eggs. While we’ve never found concrete evidence backing that claim, we’d estimate there are at least five kajillion totally unique egg recipes out there. And where there are eggs, there’s certainly a thought or two about brunch.
Here is an egg bake recipe loaded with some other brunch-y classics including two of my favorites: smoked salmon and buttery wilted spinach.
Wilted Spinach and Salmon Baked Eggs Recipe
- 2 tablespoons olive oil divided
- 2 tablespoons unsalted butter
- 1 medium leek trimmed, halved, and cut crosswise into half moons
- 10 ounces baby spinach (about 10 cups)
- 4 ounces hot-smoked salmon skin removed and flaked into small pieces
- 4 large eggs
- 1/4 cup heavy cream
- 1 tablespoons finely chopped fresh parsley, chives, or dill
- Buttered Toast for serving
- Prepare The Skillets: Heat oven to 350°F and arrange rack in the middle. Prepare 4 (6 to 9-inch) cast iron skillets by drizzling 1 of the tablespoons of oil between them and turning to coat the insides.
- Wilt The Spinach: Heat remaining oil and butter in a large heavy skillet over medium heat. When the butter foaming subsides, add the leek and cook until soft, about 4 to 5 minutes. Add spinach, handful by handful, season with salt, and cook, turning frequently, until wilted, about 4 to 5 minutes.
- Bake The Eggs And Salmon: Divide spinach mixture among the prepared cast iron pans, leaving any excess liquid behind and divide flaked salmon among the pans. Make a deep indentation in center of spinach in each skillet and break an egg into each hollow, trying your best to keep the yolks whole. Pour about 1 tablespoons of the cream among each skillet then bake until egg whites are set, about 10 to 15 minutes.
- Serve The Dish: Top each skillet with some herbs and serve with toasted bread.