Food Network: Creamy Eggs with Smoked Salmon on Popovers

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Creamy Eggs with Smoked Salmon on Popovers
Recipe courtesy from Gourmet Magazine

Ingredients
8 large eggs
3/4 cup heavy cream
1 teaspoon salt
3 tablespoons chopped fresh chives
4 ounces sliced smoked salmon
Four popovers, recipe follows

Directions
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 (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.

Remove the top of the 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.

Ingredients
CLASSIC POPOVERS
(Recipe adapted from back of Wilton Plus 3 Bakeware)

3 large eggs

1 1/2 cups milk
1 tablespoon unsalted butter, melted
1 1/2 cups all purpose flour
1 1/2 teaspoons salt

Directions
Preheat oven to 450 degrees. Spray popover pan with
non-stick vegetable oil. In mixing bowl beat eggs slightly. Add remaining
ingredients and beat until smooth. Do not overbeat. Fill popover pans 3/4 full.
Bake 15 minutes, reduce heat to 325 degrees and bake 25 to 30 minutes or until
golden brown. Serve immediately. Variation: For mini popovers, bake in a mini
non-stick pan at 400 degrees for 17 minutes. Yield: 6 large or 9 mini
popovers