Got Eggs? {CtBF}


It’s Cook the Book Friday again!  Have I said how much I’m enjoying this book?  Out of the recipes we’ve cooked from David Lebovitz’s My Paris Kitchen over the past 8 months, the proportion of winners has been astounding.  My favorite thing about the recipes is that they are an excellent jumping off point for other variations.  I went wild with the dukkah. I’ve made the oven-roasted tomatoes from the crostinis multiple times this summer to top quiches.

This week’s recipe, Baked Eggs with Greens and Salmon, is destined to be the blueprint for a dish that works for breakfast, lunch, or dinner.  The formula starts by layering individual baking dishes with a bed of sautéed greens.  The recipe called for kale, but I used the cooked beet greens I had in the fridge.  Next comes a layer of smoked salmon, then the eggs.  I made this with two eggs when I had it for lunch and again dinner, but it also works with just one for breakfast.  The eggs are topped with some crumbled cheese (I used feta), a dose of cream and the most delicious garlicky breadcrumbs.


This concoction is baked until the whites set.  For me, this took much longer than the called for 10-12 minutes, even 15 minutes wasn’t quite enough.  I am starting to believe that David’s 350 oven is more like my 375 (though I have calibrated recently, and my oven should be accurate).  Hopefully I remember next time we bake one of his recipes to hike the temperature.


My favorite part of this recipe was the breadcrumbs.  I don’t know how the butter and garlic transformed the breadcrumbs into something that tasted somewhat like bacon, a little bit smoky and a little bit meaty, but it did.  I can’t wait to make another batch and sprinkle them on EVERYTHING!


You should try this yourself.  It’s delicious for any meal.  Made in individual bakers, it works if you’re alone, or scales if you have people to share with.  You can find the recipe on page 151 of My Paris Kitchen by David Lebovitz.  To see what my friends’ thought of the eggs, you can follow their links here.


Posted on 21 October 2016, in Cook The Book Fridays, Eggs, my paris kitchen and tagged , , . Bookmark the permalink. 12 Comments.

  1. peggygilbey814628432

    Looks and sounds delicious Betsy! I’ll have to check out those breadcrumbs too. Have a fantastic weekend!

  2. My favourite part of this recipe was the breadcrumbs too! And I’m starting to think that the temps need to be upped by 25˚ as well!

  3. I really loved the breadcrumbs as well. Your dish looks delicious

  4. I love the color of your bread crumbs, I am always afraid of burning them which I have done
    before. We loved this recipe and will definitely be making this again.

  5. We love the crispy breadcrumbs too. And my eggs took a little longer to bake as well. I’ll be making this again with different fillings!

  6. I tripled the breadcrumbs and I have been putting them on everything! This must have been wonderful with beet greens – love those!

  7. You all have convinced me, this is a dish I will be trying. I always punch David’s temp recommendations up 5-10 degrees. I used “altitude” as an excuse because I’ve always needed to cook things longer when we started cooking from his book. Ready to try those breadcrumbs now!

  8. Sounds like you all are enjoying this new book. Happy cooking.

  9. The way you described making this dish inspires me to go back to make it again. Maybe I should to see what I was missing about this dish.

  10. That looks beautiful Betsy, but being the non egg eater- I chickened (haha) out of making it. I am glad you enjoyed it

  11. I do think I higher oven temperature would work better for this. I agree with you about the high proportion of winners we’ve had so far with this book!

  12. Beet greens! They would be great!!! (better than kale…). Your dish looks wonderful. And I agree – the crumbs were really the hit. I made extra so used them later in the week for a rack of lamb. A good idea that I should remember…

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