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Poached Eggs With Smoked Salmon
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Submitted by:
Jimmy |
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Smoked salmon has a wonderful flavor. This is a French inspired dish that is pretty easy to make. |
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INGREDIENTS:
- 1/2 cup(s) , Sour Cream
- 2 teaspoon(s) , Fresh Lemon Juice
- 1/4 cup(s) , Olive Oil
- 1 tablespoon(s) , Fresh Chives Chopped Fine
- 1/2 tablespoon(s) , Fresh Tarragon Chopped
- 1/2 teaspoon(s) , Kosher Salt
- 1 small , Red Onion Sliced Thin
- 2 large , Avocados
- 2 tablespoon(s) , Fresh Lemon Juice
- 6 pieces , Individual Brioches cut into rounds and toasted
- 1/4 pound(s) , Arugula Leaves
- 4 teaspoon(s) , White Vinegar
- 16 large , Eggs
- 1 pound(s) , Smoked Salmon Thinly sliced
- 1 tablespoon(s) , Fresh Chives Chopped
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| Instructions: |
Preheat oven to 350°F.
Make sauce: Whisk together sour cream and lemon juice. Add oil in a slow stream, whisking until emulsified. Stir in chives, tarragon, salt, and pepper to taste.
Prepare brioches for serving: Soak onion in cold water to cover 10 minutes, then drain and pat dry.
Halve 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. Arrange a few arugula leaves on each toast, then top with avocado and onion.
Poach eggs: Fill a well-buttered 17- by 11- by 2-inch flameproof baking pan with 1 1/4 inches water and stir in vinegar. Set pan to straddle 2 burners and bring water to a simmer.
Break 1 egg into a cup and slide into water. Repeat with remaining eggs, adding them in rows so you can easily take them out in same order. Poach eggs at a bare simmer 3 to 4 minutes, or until whites are firm but yolks are still runny. Transfer eggs as cooked with a slotted spoon to kitchen towels to drain and season with salt and pepper.
Wrap each egg in a slice of salmon. Put a wrapped egg on top of each toast and drizzle sauce over salmon.
• 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. |
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