Smoked Salmon on Creamy Egg Filled Popovers

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.

• Ready In: 57 mins
• Serves: 3
• Yields: 9 popovers

Ingredients

• 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.