Creamy Eggs With Smoked Salmon On Popovers
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 large
Egg3 cup
Heavy Cream1.5 tsps
Salt3 tbsps
Chives (chopped fresh)110 g
Smoked Salmon (sliced)1.5 cups
Milk1 tbsp
Unsalted Butter (melted)1.5 cups
All-Purpose FlourDirections:
1
Preheat oven to 350 degrees
2
In a blender blend eggs, cream, and salt until just combined and stir in 2 tablespoons chives
3
In a double boiler or a metal bowl set over a saucepan of barely simmering water (very low heat) cook egg mixture, stirring, until creamy and just cooked through, about 18 to 20 minutes, and season with freshly ground black pepper
4
Remove the top of the popovers and place each onto 4 plates and divide egg mixture among the popovers
5
Top egg with salmon and garnish plates with remaining tablespoon chives
6
Preheat oven to 450 degrees
7
Spray popover pan with non-stick vegetable oil
8
In mixing bowl beat eggs slightly
9
Add remaining ingredients and beat until smooth
10
Do not overbeat
11
Fill popover pans 3/4 full
12
Bake 15 minutes, reduce heat to 325 degrees and bake 25 to 30 minutes or until golden brown
13
Serve immediately
14
Variation: For mini popovers, bake in a mini non-stick pan at 400 degrees for 17 minutes
15
Yield: 6 large or 9 mini popovers; (Recipe adapted from back of Wilton Plus 3 Bakeware)