One of the more enjoyable things I remember from our trips to Paris over the years was having lunch in the local bistrot. There were many choices on the menu but for some reason we loved having eggs. It was served with a side of frites, a small basket of baguette slices and an individual pichette of wine. So delicious and always topped off with an espresso.
David mentions having eggs for lunch with a glass of wine and this week’s recipe of baked eggs with kale and salmon would be a fantastic choice, it is absolutely delightful.
Since I had ham slices and spinach on hand, I decided to use that instead of kale and smoked salmon.
When it came to the egg, I have to admit I chickened out and gave it a light fry up. I remember the disaster I had with the egg when we made the buckwheat crepes.
After placing the spinach and ham in the gratin dish, I topped it with the egg adding the cheese and toasted bread crumbs. Naturally I did not bake it too long since the egg was partially cooked.
This was so good I was sorry that I minimized the recipe and only made one gratin dish for us to sample. Jim raved about it and wanted to know when I would make it again. Next time I will be making it with the kale and smoked salmon and I’m sure that combination will be as delicious as the spinach.