Oh, hello there lazy Sunday morning! If you haven't gathered by now, I really, really like baked eggs. Baked in just about anything, they are the perfectly easy yet still indulgent weekend breakfast.
I had some more of the package of smoked salmon left from the package I bought earlier this week, so what better to do than really get a protein boost with salmon, eggs and kale? I decided not to saute the kale first to preserve some of its texture... and, well, let's be honest. While brunch is amazing, cooking in more than a dish or two defeats the whole relaxation purpose. The salmon on the bottom of this dish stays very moist, while the salmon on top gets a little crispy around the edges - almost like prosciutto does in the oven.
And... it's just so pretty! Look at this little flower before I baked it:
Baked Salmon, Kale and Eggs
- 2 oz. smoked salmon
- 1 egg
- 1 c. chopped kale
- 2 T. tofu sour cream (or regular or creme fraiche)
- 2 T. Greek yogurt
- 3 T. chopped dill
- 1 tsp. Dijon mustard
- a few dashes of hot sauce
- 1/2 tsp. capers, chopped
Preheat the oven to 400 degrees.
Layer half of the salmon into the bottom of a baking dish.
Mix together the sour cream, yogurt, dill, mustard, and hot sauce. Season with salt and pepper and stir in the kale until it is coated. Spoon it into the dish.
Arrange the remaining salmon on top. Use the back of a spoon to push a well into the center and crack your egg into it. Season the egg with salt.
Bake in the oven for 16-18 minutes; until the white sets. Remove and finish with the capers and a few sprigs of dill.