This Wilted Spinach and Salmon Baked Eggs Recipe is a dish that's so simple to put together but that totally impresses for anything from brunch to dinner.
1mediumleektrimmed, halved, and cut crosswise into half moons
10ouncesbaby spinach(about 10 cups)
4ounceshot-smoked salmonskin removed and flaked into small pieces
4largeeggs
1/4cupheavy cream
1tablespoonsfinely chopped fresh parsley, chives, or dill
Buttered Toastfor serving
Instructions
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.