Smoked Salmon On Creamy Egg Filled Popovers Recipes

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.

Steps:

• Heat oven to 400 degrees, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
• Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and 1/4 teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.
• Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest and remaining 1/4 teaspoon. Remove from heat. Divide mixture among the ramekins.
• Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the center and that's O.K. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.
• To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.