Happy Friday! I am a couple of weeks late with this Cook the Book Fridays recipe, but I have a good excuse: I had a pretty big surgery the day before the post was due. I managed to cook the recipe before my surgery, but I was too busy preparing for surgery to get the post written.
First off, I’m fine! My surgery was not for a life-threatening reason and I am recovering well. I have more and more energy each day, but I do have to take it easy for a few more weeks. I will not be making the November Cook the Book Fridays recipes (but I will definitely make them up at a later date because they look delicious!). Since I need to rest more than usual, I have had extra time for knitting, so maybe you will see some finished projects!
One thing I was busy doing while preparing for my surgery, was making a bunch of meals for the freezer. It has been so nice to have easy, yet tasty, meals already prepared! If there is interest, I might share some of my techniques and recipes with you since I won’t be doing the CTBF posts this month.
So, let’s talk about the recipe: Baked Eggs with Kale and Smoked Salmon. This was an easy, elegant meal. The eggs were baked on a bed of sauteed kale, along with smoked salmon, goat cheese, a little heavy cream, and the wonderful garlic bread crumbs (which I confess I ate quite a few of before even sprinkling them on anything). Like others, I found the eggs took longer to cook than the recipe suggests, but they did cook more quickly when I brought the eggs to room temperature before baking.
We liked this. My husband ate dinner later than me the night I made this, but it was easy to assemble his in advance and pop it in the oven when he was ready. I am not sure I would buy the ingredients just to make these baked eggs, but it is a good way to use up leftover greens or smoked salmon.
I hope you all have a great weekend, and I look forward to catching up with my fellow Cook the Book Fridays friends!
From Scratch 
Happy to see you back, and that you’re recovering well! Your dish looks terrific. This wasn’t my all-time favorite as written (and cooked), but I think it would be a good jumping-off point. And the crumbs were really good – the extras came in handy later in the week with a rack of lamb. Happy weekend!
The crumbs would be wonderful with rack of lamb!
The breadcrumbs are the best part of this egg dish, which is a great formula for using up leftover bits and pieces.
Do share your knitting projects! I need inspiration. I’m just about finishing the first one of a pair of socks. A friend of mine is doing a charity knitting project for a refugee camp in Greece, so I will try to make some hats for them.
Good luck with your recovery. I’m glad to hear it’s on track.
I’m finishing up the first one of a pair of socks too! Next I plan on working on a cowl in progress and a Gilmore Girls-themed knit-a-long.
Glad you are recovering well! This was a tasty dish but I agree that it is more a starting point than a complete recipe. Be well!