Baked potato with poached egg & smoked salmon

4 servings

Ingredients

Quantity Ingredient
½ cup sour cream
3.00 tablespoon snipped chives
2.00 tablespoon white wine
1 salt; to taste
1 freshly-ground black pepper; to taste
4.00 large eggs
4.00 large just-baked potatoes
4.00 ounce smoked salmon; julienned
1 === garnish ===
1 snipped chives
1 finely-diced red onion
1 caviar
1 (such as sevruga; osetra or beluga)

Directions

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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-20-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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