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.

added by

Leatrice, Vermont, USA

nutrition data

Nutritional data has not been calculated yet.

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