Smoked Salmon on Creamy Egg Filled Popovers

READY IN: 57mins
Recipe by Luke The cheap CON-

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.

Top Review by 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.

Ingredients Nutrition


  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.

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