This morning my mom and I made a dish that will certainly become a staple in my new kitchen. We adapted The Year in Food’s recipe for Baked Eggs with Smoked Salmon, Arugula, and Manchego Cheese.
Ingredients (serves 3):
2 Ounces Smoked Trout
1 Sliced Tomato (ours was one of the first heirlooms of the season)
1/2 Cup Thinly Sliced Potatoes (we used fingerling)
1 1/2 Cups Arugula (ours was fresh from the garden)
1/3 Cup Raw Emmentaler Cheese
Preheat oven to 400 degrees.
Over medium-low heat saute onions and potatoes until tender. Turn off heat and stir in arugula, allow the greens to wilt.
Grease three ramekins. Divide the potatoes into the dishes and form a sort of bottom layer with them. Divide onion/arugula mixture evenly between them. Form a layer of sliced tomato. Evenly divide smoked trout, adding about 3/4 ounce to each container. Grate about 1/6 cup of cheese over each dish.
Make a slight indent in the middle of the ramekin for the egg yolk to settle into and rack one egg into each dish without breaking the yolk.
Bake for about 12-15 minutes until the whites have set but before the yolks have hardened.
Let cool before serving.
Garnish with a cracked pepper and Arugula Flowers.