Smoked Salmon on Creamy Egg Filled Popovers
Indulge in the perfect blend of elegance and comfort with these Smoked Salmon on Creamy Egg Filled Popovers. This delightful recipe features golden, airy popovers filled with rich, velvety scrambled eggs infused with cream cheese and fresh chives. Topped with silky slices of smoked salmon and a hint of fresh dill, every bite is a luxurious balance of savory flavors and textures. Perfect for brunch, special occasions, or as a show-stopping appetizer, this dish combines the art of baking with classic breakfast flavors. Quick to prepare yet impressively decadent, it’s a recipe designed to wow your guests while keeping things simple.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole milk
- 4 Large eggs
- 2 tablespoons Unsalted butter (melted)
- 0.5 teaspoon Salt
- 2 tablespoons Heavy cream
- 2 ounces Cream cheese
- 1 tablespoon Chives (finely chopped)
- 6 slices Smoked salmon
- 1 tablespoon Fresh dill (optional, for garnish)
- 0.25 teaspoon Black pepper (freshly ground)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 425°F (220°C).
In a blender, combine the all-purpose flour, whole milk, 2 large eggs, melted butter, and salt. Blend until smooth. Let the batter rest for 5 minutes.
Generously spray a standard muffin tin or popover pan with nonstick cooking spray. Evenly distribute the batter among 6 cups, filling them about halfway.
Bake the popovers for 20 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10-15 minutes, or until the popovers are golden brown and puffed. Avoid opening the oven door while they bake.
While the popovers are baking, prepare the creamy scrambled eggs. In a medium bowl, whisk together the remaining 2 large eggs, heavy cream, and a pinch of salt and black pepper.
In a nonstick skillet, melt 1 tablespoon of butter over low heat. Add the egg mixture and cook gently, stirring frequently, until the eggs are just set and creamy. Stir in cream cheese and chopped chives, then remove from heat.
Once the popovers are done, allow them to cool for 3-5 minutes then carefully remove them from the pan. Use a small knife to cut a slit in the top of each popover.
Fill each popover with a spoonful of the creamy scrambled eggs. Top with a slice of smoked salmon.
Garnish with additional chopped chives, dill, and a grind of fresh black pepper, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 14.1 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 37.5 mcg | 187% | |
| Calcium | 514 mg | 40% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
