Smoked Salmon On Creamy Egg Filled Popovers

• 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

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 450u0b0.
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.

eggs, heavy cream, salt, chives, salmon, water, popovers, eggs, milk, butter, flour, salt

Taken from www.food.com/recipe/smoked-salmon-on-creamy-egg-filled-popovers-20946 (may not work)