Ingredients-Salmon
- 6 Ounces of Smoked Salmon, cut in half
- ½ cup of Gruyere Cheese, Grated
- ½ cup of Heavy Cream
- ½ cup of Frozen Chopped spinach, thawed and squeezed of excess moisture
- Fresh Nutmeg
- 4 Large Organic Eggs
- Fresh Chives for garnish
Ingredients-Ham and Gruyere
- 8 Ounces of Spiral cut ham, large dice + 2 ounces for garnish
- ½ Cup Gruyere Cheese, Grated
- 4 Large Organic Eggs
- Fresh Nutmeg
- Fresh Chives For Garnish
- 1 Sheet Of Frozen puff pastry
Recipe
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 4x2 inch rectangles
- Butter a cupcake pan and stretch the squares into the pan letting the bottom be thinner than the sides allowing some to overlap on the longer sides.
- Using a fork, poke holes in the bottom of the pastry
- ASSEMBLE-
- Salmon - Start with a piece of smoked salmon, then add a pinch of gruyere, 1 Tablespoon of spinach, 1 teaspoon of cream, a touch of grated nutmeg, top with a freshly cracked egg on each- bake about 10-12 minutes just until the white is set and the yolk is still runny. When it is finished cooking top with chive batons and julienne smoked salmon.
- Ham & Gruyere - place a tablespoon of Ham at the bottom of the pastry, add a pinch of spinach, top with gruyere cheese and a fresh cracked egg on each- Bake about 10-12 minutes, just until the white is set and the yolk is still runny, garnish with more ham and minced chives.
Tips:
- Poking holes in the bottom of the pastry allows the steam to escape so that only the outside will puff up.
- Using frozen spinach is completely acceptable. It's my go to because it tastes great and it's very economical
- The baskets can all be made ahead with all ingredients except the egg, wrapped and saved for future use. When your guests come over, crack the eggs into each one and pop them in the oven.
- For best results, I like to use very thinly sliced smoked salmon.
- This meal is great for entertaining because it keeps you socializing with your friends, not slaving over a burner.
Keep up with Chef Dean Sheremet on twitter at:
@Deansheremet