Serves: 6
Total Calories: 159
. Preheat the oven to 400 degrees F. Grease six 2 3/4 x 5/8-inch fluted tartlet pans. Roll out the pastry on a lightly floured surface to a circle approximately 1/8-inch thick. Cut out six circles with a 5-inch plain round pastry cutter, and use them to line the prepared pans.
2. Bake blind for about 7 minutes, or until firm. Remove the weights and paper, and bake for another 35 minutes, or until the center is golden. Remove the tartlets from the pans and keep warm.
3. To make the filling, heat the butter in a skillet over low to medium heat. Whisk the eggs lightly with the cream, and pour into the pan. Cook the eggs, over low heat, stirring with a wooden spoon to scrape the egg from the base of the pan, until just setting but still very creamy in consistency. Remove from the heat and stir in half the smoked salmon until well combined.
4. Fill the warm pastry tartlets immediately with the egg mixture. Decorate each with the remaining smoked salmon and a little caviar, and garnish with a small sprig of chervil. Serve warm.
Chef's Tip
Always remove the pan from the heat while the scrambled eggs are just creamy. The pan is hot and the eggs will continue to cook as you serve them. When overcooked, the eggs will be tough and water will begin to run from them.
This Scrambled Egg and Smoked Salmon Tartlets recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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