Creamed Scrambled Eggs with Smoked SalmonFrom THE PARSONAGE INN
2 TBSP horseradish
1/2 cup cream
1 tsp dry dill
8 oz smoked salmon - diced
1 package of puff pastry sheets
Put eggs, horseradish, cream and dill in large bowl. Mix together so that dill and horseradish are thoroughly blended.
Divide puff pastry sheets into 8 rectangles and bake according to package directions. (20 minutes at 400 degrees)
Melt 2 tablespoons of butter in large skillet. Pour in egg mixture and scramble, stirring frequently. When eggs have formed large lumps but are still wet, add salmon. Continue cooking another 1-2 minutes. Divide eggs evenly over baked pastry, add garnish and serve warm.
Makes 8 servings