Baked Eggs with Kale and Smoked Salmon

Kale is one of my favorite ingredients. It is on my must-do list to use more kale, especially when they are in season. I got some purplish green, (I believe they are Russian red) amazingly tender and fresh ones from the farmers market. Putting together kale and eggs and smoked salmon are special. Everything in this dish sounds so nourishing and wholesome. The only question left is whether you eat it for breakfast or lunch. I ate it for lunch since it was a rather substantial plate of food.

This David Lebovitz’s recipe from My Paris Kitchen of baked eggs with kale and smoke salmon requires several steps:

  • Make garlic bread crumbs in the skillet on the stovetop. One teaspoon of thyme leaves was called for. I was surprised that the thyme plant in my back yard was still full of tender green leaves. I used a generous amount, appreciating the gift from Mother Nature late in the season. Instead of bread crumbs, I used panko from the pantry.


  • Saute the kale in a skillet with some melted butter and garlic until soft. Season with salt and pepper.


  • Assemble the baked eggs. Kale goes in the bottom of the gratin dish. Lay bite-size smoked salmon above the kale. Next go two cracked eggs, crumbled cheese and a tablespoon of heavy cream. I used Comté instead of feta for no good reason, just on a whim to use something French. The bread crumbs go on top. I left the egg yolks peeping out, so that I can judge the degree of doneness. I put the gratin in the oven and baked for about 10 minutes.

The finished dish looked quite appealing. The egg yolks were still slightly runny, just the way I wanted. But I was not wowed by the taste of the assembled dish. Everything was perfectly cooked but the dish as a whole was not as amazing as its individual parts as I had expected.

Please visit Cook-the-book-fridays to see more comments on this recipe from the online group, a community of engaging home cooks, who are working through the recipes in David Lebovitz’s My Paris Kitchen.

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  • Reply
    October 22, 2016 at 11:35 pm

    First, I love your serving dishes, so pretty. This was an interesting recipe, I used spinach and ham in mine. My husband loved it which
    surprised me, and believe it or not wants on repeat. I'm going to try using some bacon I have on hand and see how that works out.

  • Reply
    October 24, 2016 at 1:37 am

    That's too bad that the dish didn't live up to the ingredients for you. I made my breadcrumbs with fresh bread. It's good to know it works with panko, too. They are my favourite discovery from this recipe.

  • Reply
    October 26, 2016 at 1:36 am

    I made this a few times to use up all the greens and breadcrumbs. I actually ate it for breakfast, lunch, AND dinner (not on the same day). Main takeaway for me were those amazing breadcrumbs.

  • Reply
    Mary Hirsch
    October 28, 2016 at 1:09 am

    I am not a kale lover but thought I would make this with spinach. Your post was interesting and, that's the problem, sometimes the most wonderful ingredients just don't go together well or to your taste. Do you like the breadcrumbs. Everyone seems to think they were amazing!

  • Reply
    October 28, 2016 at 2:39 pm

    The flavor bread crumbs are fantastic. I should use more of them. That would certainly improve the dish!

  • Reply
    lisa brown
    November 1, 2016 at 9:18 am

    Wow, this looks delicious- you are all making me want to try this (I skipped it) maybe will try it out on hubby this weekend!!

  • Reply
    November 5, 2016 at 7:23 pm

    Your dish looks beautiful – I'm on the runny yolks team – so I really liked that! I also thought that the Comte was a good choice. This wasn't may all-time favorite – but more of a jumping-off point. Always fun to have individual servings though!!

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