Smoked Salmon On Creamy Egg Filled Popovers Recipes

Steps:

• Popovers: Beat 3 eggs lightly.
• Add milk, melted butter, flour and salt.
• Mix until smooth.
• Fill popover (or muffin) pans.
• Bake for 15 minutes at 450°.
• and then brown for 25-30 minutes at 325 degrees.
• While popovers are baking, bring water to a boil in saucepan.
• Place metal bowl over water and reduce heat to low.
• Combine 8 eggs, heavy cream salt and chives in blender; blend well.
• Cook mixture in bowl until cooked through (20 minutes).
• Remove tops from popovers and fill with creamy egg mixture.
• Place a slice of smoked salmon on each popover.
• I serve them 3 to a plate with extra creamy eggs dripping onto the plate.

Steps:

• Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
• Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
• Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.