C’mon Steve! You’ve got this.

Funny.

Making an interesting meal is no pressure at all with this recipe for Everything Bagel Galette With Eggs And Smoked Salmon.

The unexpected combination of Gruyère, eggs and smoked salmon hit all the flavor notes. The everything bagel seasoning and a bunch of capers make the galette so good. It’s as great for brunch as it is for dinner.

I was skeptical about stacking the two pie crusts, but it bakes up to a terrifically textured crust that is not soggy at all.

Everything Bagel Galette With Eggs And Smoked Salmon

Ingredients:

1 (14 oz) pkg refrigerated pie crusts (2 pie crusts)
Flour, for dusting
4 oz cream cheese, softened
8 oz Gruyère cheese, shredded
1 egg, beaten, plus 6 large eggs
2 Tbs everything bagel seasoning
¼ tsp kosher salt
¼ tsp black pepper
3 oz thinly sliced smoked salmon, torn into bite-size pieces
2 Tbs capers

Directions:

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

2. Unroll 1 piecrust onto a lightly floured work surface. Place second piecrust on top; gently press down to adhere together. Roll into a 14-inch round then transfer dough to prepared baking sheet.

3. Spread cream cheese over surface of piecrust, leaving a 2-inch border. Sprinkle evenly with Gruyère.

4. Lift the outer edges of dough border, and pull up and slightly over the filling, leaving center of galette exposed. Brush top of dough border with beaten egg. Sprinkle brushed border with everything bagel seasoning.

5. Bake in until golden, 10 to 12 minutes.

6. Remove galette from oven and crack remaining 6 eggs, evenly spaced, across the exposed top. Sprinkle with salt and pepper.

7. Return to oven and bake until egg whites are set but yolks are still runny, 12 to 15 minutes.

8. Remove from oven. Top evenly with smoked salmon and sprinkle with capers. Slice and serve immediately.

Serves 6

Recipe from People Magazine

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Cheers!