Updated Tuesday, March 29th, 2005
Total Time: 45
Yield: 4 servings
Lay one pastry square centered over a corner cavity of the muffin pan. Lift the four points of the pastry dough while you push the dough firmly into the bottom of the cavity. Fold the sides where they overlap and arrange the points like flower petals. Repeat with the remaining dough squares in remaining corner cavities.
Into each puff pastry cavity, place one piece of salmon. Crack 1 egg over each, then top each with 1/2 teaspoon melted butter, 1/2 teaspoon heavy cream, 1/8 teaspoon salt, and a half grind of black pepper. Place in oven on top rack. Bake until pastry has puffed and turned golden and egg whites are no longer translucent, about 25 to 30 minutes.
During the last 15 minutes of baking, make the sauce.
To serve, pool equal amounts of sauce onto four warmed luncheon plates, set pastries atop sauce, and garnish with chives and pepper.
Yield: 1-2/3 cups
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