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!