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Creamy Eggs with Smoked Salmon On Popovers

8 lg Eggs
3/4 c Heavy cream
1 ts Salt
3 tb Chopped fresh chives
4 oz Sliced smoked salmon
Four popovers

Preheat oven to 350 degrees.

In a blender blend eggs, cream, and salt until just combined and stir in 2 tablespoons chives. In a double boiler or a metal bowl set over a saucepan of barely simmering water cook egg mixture, stirring, until creamy and just cooked through, about 4 minutes, and season with freshly ground black pepper.

Remove the top of the popovers and place each onto 4 plates and divide egg mixture among the popovers. Top egg with salmon and garnish plates with remaining tablespoon chives.

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