Title: Creamy Eggs with Smoked Salmon on Popovers
Categories: Seafood Pastry Egg Smoke Salmon
Yield: 4 Servings

8	lg	Eggs
3/4	c	Heavy cream
1	ts	Salt
3	tb	Chopped fresh chives
4	oz	Sliced smoked salmon
		Four popovers

Recipe courtesy from Gourmet Magazine

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 cook egg mixture, stirring, until creamy and just cooked through, about 4 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.

Yield: 4 as a light main course

SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD NETWORK SHOW #CL9107

Format by Dave Drum - 05 February 99 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 18 Feb 99

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