| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Essnce11 |
2 |
servings |
INGREDIENTS
|
|
=== HASH === |
| 1 |
c |
Small-diced potatoes; blanched |
| 2 |
c |
Flaked smoked salmon |
| 1/4 |
c |
Small-diced onions |
| 2 |
tb |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Chopped chives |
| 2 |
ts |
Fresh lemon juice |
| 1 |
lg |
Egg |
| 2 |
tb |
Half-and-half |
|
|
=== POACHED EGGS === |
| 1/2 |
ts |
White vinegar |
| 1/2 |
ts |
Salt |
| 4 |
|
Whole Eggs |
| 2 |
tb |
Chopped chives |
| 2 |
|
Long chives |
|
|
Emeril.s Essence; see * Note |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
For hash: In a saute pan, heat the olive oil. In a mixing bowl combine the
remaining ingredients together and mix thoroughly. Season with salt and
pepper. When the pan is smoking hot, saute the salmon mixture, stirring
constantly for 6 minutes. For poached eggs: Bring 3 cups of water to a boil
with 1/2 teaspoon white vinegar and 1/2 teaspoon salt in a small saucepan
over high heat. Crack an egg into a cup and slide the egg gently into the
water. Slide another egg into the water. When the water comes back up to a
boil, reduce the heat to low and simmer until the eggs are set, about 2 to
2 1/2 minutes. Gently remove the eggs with a slotted spoon and drain on a
paper-lined plate. Spoon the hash in the center of the platter. Place the
poached eggs directly on top of the hash. Garnish with chopped chives, long
chives and Emeril.s Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2316 broadcast 03-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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