Brunch is one of my favourite meals to go out for, but occasionally there comes a morning of torrential rain that sends me hopefully to the fridge. After all, why squelch the day away if you’ve already got eggs at home? Make it a meal to look forward to this coming weekend with Fine Cooking’s Fresh Salmon Croque Madame. Stay dry!
- 1/4 cup extra-virgin olive oil
- 1 small bunch Swiss chard or other leafy green, washed, dried
- Kosher salt and freshly ground black pepper, to taste
- 2 1/2-inch-thick slices country hearth bread
- 1 clove garlic, peeled
- 2 Tbs. cream cheese
- 1 Tbs. capers, drained and rinsed
- Two 4-oz. salmon fillets, skin removed
- 1 Tbs. unsalted butter
- 2 large eggs
Heat 1 Tbs. of the olive oil in a medium saucepan over medium heat. Add the Swiss chard and cook until wilted and soft, stirring occasionally, 5 to 7 minutes. Season with salt and pepper and set aside to cool slightly.
While the salmon is cooking, heat the butter in a medium skillet. Carefully crack the eggs into the skillet, taking care not to break the yolks. Sprinkle 1 tsp. water onto each egg and sprinkle with salt and pepper. Cover the skillet and cook on medium-high heat until the whites are firm and the yolks are still soft, 2 to 3 minutes.
Arrange the cooked greens on top of the cream cheese, place a salmon fillet on top of each bed of greens, and slide a fried egg on top of each piece of salmon. Sprinkle with salt and pepper. Serve immediately.