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Creamed Scrambled Eggs with Smoked Salmon presented by 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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The Parsonage Inn
St. Michaels, Maryland
Unique 1883 Victorian nestled within the National Historic District and the charming colonial seaport of St. Michaels.
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Click here for pictures and information about the inn.
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More The Parsonage Inn Recipes:
BONNIE'S CRANBERRY ORANGE BREAD |
BONNIE AND JOE'S APPLE BREAKFAST PUDDING
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