Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter

  2. 1/4 cup 23g / 0.8oz Minced scallions

  3. 4 cups 792g / 27oz Eggs (large)

  4. 1 tablespoon 15ml Milk

  5. Freshly-ground black pepper - to taste

  6. 3 oz 85g Smoked salmon - julienned

  7. Baked Mini Bread Cups

  8. 12 Fresh thin-sliced white bread - crusts removed

  9. 4 tablespoons 60ml Unsalted butter - melted

  10. Salt - to taste

  11. Garnishes

  12. Caviar

  13. Dill sprigs

  14. Finely-chopped red onion

Instructions Jump to Ingredients ↑

  1. In a non-stick skillet melt butter over medium heat. Add scallions and cook, stirring, until soft.

  2. In a bowl whisk together eggs and milk and season with salt and pepper. Reduce heat to medium-low and add egg mixture to skillet. Cook, stirring, until almost set. Transfer eggs to Baked Mini-Bread Cups and top with salmon and caviar.

  3. Baked Mini-Bread Cups: Preheat oven to 300 degrees.

  4. Using a 2 2/3-inch round cutter (or juice glass) cut bread into rounds. Butter both sides with melted butter and press into mini muffin tins, being careful not to tear bread. Season with salt. Bake for 10 to15 minutes until toast are firm to the touch and slightly golden in color. Fill with desired fillings. (Makes 12 mini bread cups)

  5. This recipe yields 12 servings.


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