STEP BY STEP SALMON WRAPPED POACHED EGGS RECIPE

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SALMON WRAPPED POACHED EGGS

Main Ingredient: SALMON*WRAPPED*POACHED Cuisine: American

155

Ingredients

For sauce

1/2 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup olive oil

1 tablespoon finely chopped fresh chives

1/2 tablespoon chopped fresh tarragon

1/2 teaspoon kosher salt

1 small red onion, thinly sliced

2 ripe California avocados

1 to 2 tablespoons fresh lemon juice

6 individual brioches, each cut horizontally into 3 (1/2-inch-thick) rounds and lightly toasted

1/4 lb sorrel or arugula, coarse stems discarded

4 teaspoons distilled white vinegar

16 large eggs

1 lb thinly sliced smoked salmon

Garnish: chopped fresh chives

Tips

If you can't get individual brioches, you can use a brioche or challah loaf. Cut 16 (1/2-inch-thick) slices and halve them diagonally.

Nutrition Facts

per serving of Makes 8 servings.

Calories

500

Directions

Step 1Preheat oven to 350°F.

Step 2Whisk together sour cream and lemon juice.

Step 3Add oil in a slow stream, whisking until emulsified. (If necessary, add water, 1/2 tablespoon at a time, for a thick yet spoonable consistency.)

Step 4Stir in chives, tarragon, salt, and pepper to taste.

Step 5Soak onion in cold water to cover 10 minutes, then drain and pat dry.

Step 6Halve and peel avocados and cut crosswise into 1/4-inch-thick slices, then sprinkle slices with lemon juice. Put 2 brioche toasts on each of 8 plates and season with salt and pepper.

Step 7Arrange a few sorrel leaves on each toast, then top with avocado and onion.

Step 8Fill a well-buttered 17- by 11- by 2-inch flameproof baking pan with 1 1/4 inches water and stir in vinegar (to help whites coagulate faster).

Step 9Set pan to straddle 2 burners and bring water to a simmer.

Step 10Break 1 egg into a cup and slide into the water.

Step 11Repeat with remaining eggs, adding them in rows so you can easily take them out in same order.

Step 12Poach eggs at a bare simmer 3 to 4 minutes, or until whites are firm but yolks are still runny.

Step 13Transfer eggs as cooked with a slotted spoon to kitchen towels to drain and season with salt and pepper.

Step 14Wrap each egg in a slice of salmon.

Step 15Put a wrapped egg on top of each toast and drizzle sauce over salmon.

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