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From The Art of Breakfast

Chive and Cream Cheese Scrambled Eggs in Wonton
This is a fun and delightful way to serve simple, scrambled eggs. Add salsa, cheddar, and some crumbled spicy sausage and you have a nice Latin inspired breakfast.

Serves 4

16 wonton wrappers
12 large eggs
1 cup heavy cream
1 bunch scallions,trimmed 1 inch from top and bottom, using both white and green parts, sliced 1/8-1/4 inch thick
one (8-ounce) package cream cheese
¼ teaspoon salt
freshly ground black pepper

Preheat the oven to 350 degrees.

Coat a popover pan with butter or vegetable oil. Take 3 to 4 wonton wrappers for each popover cavity and line it, overlapping the wrappers. Be sure to get a wrapper into the bottom.
Bake until the tops are lightly browned, about 15 minutes. Then cover carefully with foil and bake another 15 minutes. This allows the wonton wrapper inside the pan to continue browning without over browning the edges. Let the wrappers sit to cool a few minutes and place each on individual serving plate.

Mix the eggs and the cream in blender for 5 seconds.

Coat a large frying pan with butter or vegetable oil. Over medium heat, pour the eggs and scallions into pan and slowly cook until eggs are almost scrambled.

Add the cream cheese in small dollops and continue to cook until the eggs are set, just another minute or so. Add salt and pepper to taste

To serve, portion one-fourth of the eggs in each wonton cup. You could serve this version with salsa on the side with a few slices of ripe avocado and fresh heirloom tomatoes.

Kitchen Tools: popover pans are designed specifically with a lip that forces the popover up and out to expand, creating the signature balloon shaped top. The pan works perfectly in this recipe since it’s tall and holds the wonton wrappers in place vertically.

 

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