Smoked Salmon On Creamy Egg Filled Popovers Food

SMOKED SALMON & LEMON SCRAMBLED EGGS

Steps:

• Halve, toast and butter a bagel. Drape a slice of smoked salmon on each half and spoon over the scrambled egg. Grind over black pepper and serve with a wedge of lemon on the side.

SCRAMBLED EGGS WITH SMOKED SALMON

Steps:

• Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
• Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
• Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

SMOKED SALMON ON CREAMY EGG FILLED POPOVERS

Steps:

• 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.

SMOKED SALMON STUFFED EGGS

Steps:

• In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs.
• Cut the eggs in half and remove the yolks.
• In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper.
• Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.