| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce01 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Sour cream |
| 3 |
tb |
Snipped chives |
| 2 |
tb |
White wine |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
lg |
Eggs |
| 4 |
lg |
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
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