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