- 3 ct. Fresh Cracked Eggs
- 10 oz. Fresh Spinach
- 1 c. Water
- 1/4 ct. Shredded Parmesan Cheese
- 6 ct. Grilled Baguette slices
- 6 oz. Salmon Fillet
- 2 tbs. Olive Oil
- 2 c. Heavy Cream
- 1 tsp. Minced Garlic
- 1/4 tsp. Kosher Salt
- 1/8 tsp. Fresh Black Pepper
First preheat the oven to 450 degrees.
Next, pat the salmon fillet dry with a paper towel and season well with salt and peeper. In a small non stick skillet, heat olive oil over a low flame and add the fillet. Increase heat to medium and cook for 3-5 minutes on each side. The fillet will be rare in the middle. Place the skillet in the oven and cook the salmon for another 5-8 minutes until well done.
While the salmon is cooking, in a medium saucepan heat a small amount of oil and add the minced garlic. Heat until the garlic starts to bubble and becomes fragrant. Pour the 2 cups of cream into the pan and reduce over medium heat by a 1/3. Season the cream with salt and pepper and set aside.
In a stockpot heat 1 cup of water until it reaches boiling point, add the cleaned spinach and cook until wilted, about 2-5 minutes. Lastly, strain, rinse and dry. Chop the spinach and add it to the cream sauce.
In an oven safe ramekin, add a small amount of Parmesan to the bottom and fill with shredded salmon and cream spinach. Crack an egg atop the other ingredients and cover with Parmesan cheese. Place the ramekin in the oven and cook for 3-5 minutes until the egg is cooked and the cheese has melted.
Garnish with chopped chives and serve with grilled baguette.