Smoked Salmon on Creamy Egg Filled Popovers

Luke "The cheap CON-A-SAUR"'s Note:

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.

• Total Time: 57 mins
• Prep Time: 12 mins
• Cook Time: 45 mins

Ingredients:

Serves: 3

Yield: 9.0 popovers

• 8 large eggs
• 3/4 cup heavy cream
• 1 teaspoon salt
• 3 tablespoons chopped chives
• 4 ounces sliced smoked salmon (go for the premium)
• 2 cups water

Popovers

• 3 large eggs
• 1 1/2 cups milk
• 1 tablespoon melted butter
• 1 1/2 cups flour
• 1 1/2 teaspoons salt

Directions:

1. Popovers: Beat 3 eggs lightly.
2. Add milk, melted butter, flour and salt.
3. Mix until smooth.
4. Fill popover (or muffin) pans.
5. Bake for 15 minutes at 450°.
6. and then brown for 25-30 minutes at 325 degrees.
7. While popovers are baking, bring water to a boil in saucepan.
8. Place metal bowl over water and reduce heat to low.
9. Combine 8 eggs, heavy cream salt and chives in blender; blend well.
10. Cook mixture in bowl until cooked through (20 minutes).
11. Remove tops from popovers and fill with creamy egg mixture.
12. Place a slice of smoked salmon on each popover.
13. I serve them 3 to a plate with extra creamy eggs dripping onto the plate.

Reviews

[Paul Rolland]

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.