History-Buff.com - Salmon in the Egg

Salmon in the Egg...KEYWORDS: fancy easter recipe egg recipe salmon recipe brunch recipe Serves 12 The salmon in the egg is an unusual take on a "stuffed egg" dish. The cooked egg will look completely whole until your guests open it up and see the scrambled egg topped with smoked salmon.

Ingredients: 12 jumbo eggs 36 pieces Melba toast (see recipe) 1/4 cup cream 2 tablespoons minced shallots 12 ounces of smoked salmon (preferably Scottish), diced Remove the tops of the eggs by holding the egg, point side up, in the palm of your hand. Place an inverted empty spice bottle on top of the pointed side of the egg and secure with thumb and forefinger of the same hand. With the other hand, using a heavy wooden spoon, hit the bottom of the bottle. The shock will create a crack around the top of the egg. Use a sharp knife to pry open. Pour egg into a metal bowl. Set aside. Rinse the egg shells and their tops under warm running water. Turn them upside down on paper towels to dry, then set the bottom shells in egg cups. Set the egg cups on small serving plates. Arrange three toast points around the base of each egg cup. Whisk the reserved eggs in the bowl, then strain through a fine sieve. Season the eggs with white pepper to taste. Just before serving, cook eggs in a metal pot over low-medium heat. Whisk continuously. When the eggs start to thicken, whisk in the cream and the shallots. Cook, whisking constantly, 30 seconds longer. Remove from heat and immediately transfer to a glass bowl. Spoon some of the egg mixture in each egg shell bottom, filling about two-thirds full. Spoon the salmon on top until full then cover each egg with top portion of its shell.

This dish can be prepared 20 minutes in advance.