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Creamed Scrambled Eggs with Smoked Salmon

From THE PARSONAGE INN
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20 eggs
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

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