Kelly'S Eggs

• 1 small clove garlic, diced
• 2 tbsp fresh dill
• 4 tbsp cream cheese
• 4 oz Pacific NW somked salmon
• 6 eggs
• 2 teaspoons butter
• 1 tbsp heavy cream or whole milk
• 4 pre-made puff pastry shells (They look like small hollowed out bowls)
• 4 dill sprigs
• salt and pepper for taste

1. Follow directions to bake 4 puff pastry shells. Set aside.
2. Thoroughly scramble 6 eggs in large bowl and set aside.
3. Crumble smoked salmon and set aside.
4. Heat butter over medium in large sautee pan.
5. Add garlic and sautee for approx. 1 1/2, being careful not to allow the butter to burn. Stir in eggs and cook until 3/4 of the way done. When 3/4 of the way cooked, add dill and crubled smoked salmon. When the eggs are mostly cooked but still runny, take off of the heat and add cream cheese. The cream cheese will melt down a bit as you stir the eggs to evenly distribute it. The eggs will also continue to cook from the heat of the pan without being on the burner so work quickly. It is important NOT to overcook the eggs. Scoop eggs into warm (not hot) puff pastry. Top with fresh dill sprig.
6. This dish is best served with fresh fruit such as a blueberry/strawberry mix. Breakfast potatoes tend to be too much with the richness and the complex flavor of the eggs.

clove garlic, dill, cream cheese, salmon, eggs, butter, heavy cream, pastry shells, dill, salt

Taken from www.epicurious.com/recipes/member/views/kellys-eggs-1208294 (may not work)