INGREDIENTS

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