Recipe courtesy of Michael Anthony

Sunday Bells

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  • Level: Intermediate
  • Total: 12 hr 45 min
  • Active: 40 min
  • Yield: 4 servings
I invented this brunch dish for my family. You can cut the time way down by buying cured salmon, but making your own is delicious. It's a skill that many people do not have, but will change your world–and it is so easy. Mixing the citrus and spices together creates an amazing aroma, and the final dish is really special.


Cured Salmon

Sunday Bells


  1. In a dry sauté pan over medium heat, toast coriander, fennel, and anise for one minute to bring out oils and aroma. Add the toasted spices to a mixing bowl with salt and sugar.
  2. Cured Salmon: Zest lemon, lime, and orange into the bowl. Combine well with your hands. Generously coat the salmon with the curing mixture and pat into place on both sides. The salmon should be thickly covered with the curing mixture. Wrap tightly in plastic wrap and let rest refrigerated for at least 12 hours and up to 24 on a sheet pan, turning over halfway.
  3. Unwrap the fillet and brush off the curing mixture, wiping with a damp towel or gently rinsing it under water and patting dry. Cut 8 very thin slices, on an angle. Rewrap remaining cured salmon with a layer of parchment and plastic wrap to store.
  4. Sunday Bells, Part 1: Place about one inch of water in a wide pan, such as a braising pan, over medium-high heat; cover and bring to a boil. Meanwhile, in a wide sauté pan over medium heat, add garlic and butter; heat until butter just starts to brown. Cut the toasted bread into rounds by placing a small bowl or glass on each piece and tracing around it with a paring knife; set aside. Add spinach to the pan with the butter and garlic and sauté over medium heat until spinach is wilted. Season with salt to taste. Remove garlic, put spinach in a mixing bowl, and set aside.
  5. Sunday Bells, Part 2: Generously butter ramekins. Sprinkle all with a pinch of salt, and crack 1 large egg and one egg white into each. (Reserve yolks for another use.) Lower boiling water to a low simmer. Place ramekins in the pan; the water should come halfway up the sides of the ramekins. Cover the pan and cook eggs on low heat for 6½ minutes.
  6. Assembly: Remove ramekins from the water bath, using a dry towel to protect your hands. Place a layer of sautéed spinach on each piece of toast. Unmold each egg by running a knife around the edge of the ramekin; then turn the ramekin upside down onto the spinach. Drape two slices of cured salmon over each egg, and serve immediately.

Cook’s Note

For this recipe, curing ingredients have been halved from the amounts shown in the video; follow the written amounts and directions.