Breakfast Fondue

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#1679

serves/makes:

ready in:
under 30 minutes

ingredients

16 ounces cream cheese
1 cup sour cream
2 tablespoons flour
1 tablespoon Dijon mustard
1 cup brut champagne
6 ounces smoked salmon, chopped
10 cherry tomatoes, quartered
4 hard-cooked eggs, coarsely chopped
6 English muffins, toasted, cut into 1-inch pieces
3 bagels, halved, toasted, cut into 1-inch pieces

directions

In a large bowl, using an electric mixer, beat the cream cheese, sour cream, flour and mustard until well-blended.

Bring champagne to a boil in a heavy medium saucepan over medium-high heat. Reduce to medium-low.

Gradually whisk cream-cheese mixture into champagne, stirring until it's smooth. Stir in salmon, tomatoes and eggs. Transfer to a fondue pot or bowl and keep warm.

Serve with warmed bagel and English muffin pieces for dipping, speared on fondue forks.