Smoked Salmon on Creamy Egg Filled Popovers
"I made this recipe on Valentines day and it was a HUGE success, very filling and a great brunch after a thorough workout the night/day before. This recipe is actually 3 serving, so expect to have some leftover. Courtesy Gourmet Magazine and Wilton plus 3 Bakeware."
- Ready In:
- 57mins
- Ingredients:
- 11
- Yields:
-
9 popovers
- Serves:
- 3
ingredients
directions
- 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.
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Reviews
-
I unfortunately was alone to eat this dish from the gods, probably scandinavian as Garrison Keilor would propose. This is a dish sure to win friends, enemies and the whole neighbourhood (that's how we write this word in Canada, a relic from our British past!!!). Leftover popovers can be filled with more smoked salmon in a lunch bag. I spread the popovers on a bed of endives and had a glass of Akvaavit with it.
RECIPE SUBMITTED BY
I love cooking. Which most find strange for a 28 year old man. But hey ... what can I say. My favorite recipes are usually easy to make, inexpensive, healthy, and made with simple ingrediants. But just like every human .... I love to indulge every now and then!!!
