Recipes

"TBird" Eggs

When hosting a dinner party, wow your guests with a creamy scrambled egg filling topped with tangy cream cheese and smoky salmon. Served in their own shells, they make an impressive appetizer. Prepare the components ahead of time for easy assembly just before serving. The chive garnish adds a fresh finishing touch.
Serves 6
Prep Time 20 min
Cook Time 5 min

Ingredients

  • 6 eggs
  • large pinch salt
  • 1 ½ tbsp (25 mL) butter
  • 7 oz (200 g) cream cheese
  • 7 oz (200 g) smoked salmon
  • 3 ½ oz (100 g) finely chopped chives
  • Optional - fish roe such as lumpfish or salmon roe (Ikura)

Instructions

  • Step 1

    Bring a pot of water to a boil.

  • Step 2

    Leave the eggs in the carton and carefully cut 30% of the shell off the top of the eggs. Make sure the knife is doing the cutting—do not force it.

  • Step 3

    Empty the eggs from their shells into a bowl. Clean the egg shells gently with water and place back into the carton. Season eggs in bowl with salt and melted butter. Place bowl over boiling water and whisk vigorously until the eggs are scrambled but very creamy. Remove from heat.

  • Step 4

    Fill the egg shells 3/4 of the way with the very soft creamy scrambled eggs and put a little dollop of cream cheese on top.

  • Step 5

    Cut the smoked salmon into small pieces and place on top of the egg to completely fill to the top of shell. Finish with one layer of chives over the salmon. (Add Fish Roe if desired)

  • Step 6

    Place the egg into an egg cup and serve with an espresso spoon.

Nutrition Facts

Per serving
Calories270
Fat23 g
Saturated Fat11 g
Trans Fat0 g
Carbohydrate3 g
Fibre0 g
Sugars1 g
Protein15 g
Sodium506 mg