This recipe is quick, easy, and tastes delightful. The cream keeps the egg moist, while the honey dijon mustard and herbs add great flavor to the salmon. It's all baked in a buttery crescent roll crust, leaving you begging for more.
Ingredients:
3 tbsp FRENCH'S® Honey Dijon Mustard
10.1 oz can of big and flaky refrigerated crescent rolls
2 tbsp low fat mayonnaise, divided
4 oz smoked salmon, skin and fat removed or 1 (3oz) pouch, flaked
1 tbsp finely chopped fresh dill, divided
3 tbsp finely chopped green onion, divided
6 large eggs
4 tbsp whipping cream
1/2 tsp salt
1/2 tsp pepper
Directions:
Place 6 (1 cup) ramekins on a baking sheet. Unroll crescent dough, dividing into six triangles. Gently press each triangle into the bottom and up the sides of each ramekin. (You may have to tear off some dough and place it into the holes to make it fit). Preheat oven to 350 degrees F.
In a medium bowl, stir together 1 1/2 tablespoons mustard and 1 tablespoon mayonnaise; stir in flaked salmon, 1 1/2 teaspoons dill and 2 tablespoons green onions until well incorporated. Place about 2 tablespoons of mixture in each ramekin.
Crack one egg into each ramekin, on top of salmon mixture, being careful not to break yoke. Spoon 2 teaspoons of cream over each egg; sprinkle with a pinch of salt and pepper, and remaining green onion. Carefully place baking sheet in preheated oven. Bake 25-30 minutes. The egg may still look a little raw because of the cream. Do not over bake.
Meanwhile, in a small bowl stir together remaining 1 1/2 tablespoons mustard and 1 tablespoon mayonnaise; place in a small Ziploc bag. Cut off a tiny (pen point size) tip and drizzle over the top of each egg after they have baked. Garnish with remaining dill.
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