| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Essnce01 | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Sour cream |
| 3 | T | Snipped chives |
| 2 | T | White wine |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 4 | Eggs | |
| 4 | Just-baked potatoes | |
| 4 | oz | Smoked salmon, julienned |
| === GARNISH === | ||
| Snipped chives | ||
| Finely-diced red onion | ||
| Caviar | ||
| such as Sevruga Osetra or | ||
| Beluga |
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. 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 146
Total Fat: 16.4g
Cholesterol: 207.5mg
Sodium: 800.8mg
Potassium: 201.1mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: 1.2g
Protein: 13.2g