Baked potato with poached egg & smoked salmon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | sour cream |
| 3.00 | tablespoon | snipped chives |
| 2.00 | tablespoon | white wine |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 4.00 | large | eggs |
| 4.00 | large | just-baked potatoes |
| 4.00 | ounce | smoked salmon; julienned |
| 1 | === garnish === | |
| 1 | snipped chives | |
| 1 | finely-diced red onion | |
| 1 | caviar | |
| 1 | (such as sevruga; osetra or beluga) | |
Directions
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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-20-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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