Creamy eggs with smoked salmon on popovers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8.00 | large | Eggs |
| ¾ | cup | Heavy cream |
| 1.00 | teaspoon | Salt |
| 3.00 | tablespoon | Chopped fresh chives |
| Freshly-ground black pepper; to taste | ||
| 4.00 | ounce | Sliced smoked salmon |
| 4.00 | large | Classic Popovers; see * Note |
Directions
* Note: See the "Classic Popovers" recipe which is included in this collection.
Preheat oven to 350 degrees. In a blender blend eggs, cream, and salt until just combined and stir in 2 tablespoons chives. In a double boiler or a metal bowl set over a saucepan of barely simmering water cook egg mixture, stirring, until creamy and just cooked through, about 4 minutes, and season with freshly-ground black pepper. Remove the tops of the Classic Popovers and place each onto 4 plates and divide egg mixture among the popovers. Top egg with salmon and garnish plates with remaining tablespoon chives. This recipe yields 4 servings as a light main course.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9107 broadcast 04-14-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-10-1998
Recipe by: Sara Moulton
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