| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 8 |
|
Eggs |
| 2 |
tb |
Unsalted butter |
| 2 |
c |
Champagne |
| 8 |
|
Thin slices smoked salmon |
| 4 |
|
Thin slices warm; buttered toast |
|
|
Ground black pepper; to taste |
|
|
Chopped chives; as garnish |
INSTRUCTIONS
In small saucepan, boil 2 cups water. Place 4 eggs in their shells in the
boiling water, count to 30 and then remove them. Repeat with remaining
eggs. This will help retain their shape in the poaching process...
In small saute pan, melt butter. Add champagne and bring to a simmer.
Gently crack each egg over the simmering liquid, letting the egg ease into
the pan. Poach each egg for 2 to 2 1/2 minutes:DON'T CROWD THE PAN...
Remove each egg with a slotted spoon. Lay 2 slices of smoked salmon over
each slice of toast and place 2 eggs side by side on top. Add freshly
ground pepper, a sprinkle of chives, and, if desired a squeeze of lemon.
Serve immediately.
per serving: 320 calories with 20 grams fat
Recipe by: THE CHAMPAGNE SPIRIT OF CELEBRATION
Posted to recipelu-digest Volume 01 Number 519 by ctlindab@mail1.nai.net on
Jan 14, 1998
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”