Baked Potato With Poached Egg And Smoked Salmon

Recipe Ingredients

1/2 cup	118ml	Sour cream
3 tablespoons	45ml	Snipped chives
2 tablespoons	30ml	White wine
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Eggs (large)
4		Just-baked potatoes (large)
4 oz	113g	Smoked salmon - julienned
		Garnish
		Snipped chives
		Finely-diced red onion
		Caviar (such as Sevruga, Osetra or Beluga)

Recipe Instructions

In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper. Set aside. In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup.

Holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs. If necessary, gently pat dry with paper towels.

Slice open top of baked potatoes and squeeze. Top with the eggs and criss-cross salmon strips over. Using a squeeze bottle or a teaspoon, drizzle sour cream sauce over salmon and around potatoes. Garnish decoratively with chives, onion and caviar and serve immediately.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.