Salmon Wrapped Poached Eggs

Name: Salmon Wrapped Poached Eggs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 113 grams sorrel or arugula, coarse stems discarded; 2 ripe California avocados; 8 servings Garnish: chopped fresh chives; 16 larges eggs; 1 Tbsp finely chopped fresh chives; 1 Tbsps chopped fresh tarragon; 1 teaspoons kosher salt; 1 Tbsp fresh lemon juice; 59 milliliters olive oil; 1 small red onion, thinly sliced; 454 grams thinly sliced smoked salmon; 118 milliliters sour cream; 4 teaspoons distilled white vinegar; 6 individual brioches, each cut horizontally into 3 (1/2-inch-thick) rounds and lightly toasted

Salmon Wrapped Poached Eggs might be just the morn meal you are searching for. Watching your figure? This gluten free, primal, pescatarian, and דל פחמימות, recipe has 372 calories, 23g of protein, and 28g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have chives, eggs, salmon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Whisk together sour cream and lemon juice.

Ingredients you will need

Lemon Juice

Sour Cream

Equipment you will use

Whisk

Add oil in a slow stream, whisking until emulsified. (If necessary, add water, 1/2 tablespoon at a time, for a thick yet spoonable consistency.) Stir in chives, tarragon, salt, and pepper to taste.

Ingredients you will need

Tarragon

Chives

Pepper

Water

Salt

Cooking Oil

Equipment you will use

Whisk

Soak onion in cold water to cover 10 minutes, then drain and pat dry.

Ingredients you will need

Onion

Water

Halve and peel avocados and cut crosswise into 1/4-inch-thick slices, then sprinkle slices with lemon juice. Put 2 brioche toasts on each of 8 plates and season with salt and pepper. Arrange a few sorrel leaves on each toast, then top with avocado and onion.

Ingredients you will need

Salt And Pepper

Lemon Juice

Avocado

Brioche

Sorrel

Onion

Toast

Fill a well-buttered 17- by 11- by 2-inch flameproof baking pan with 1 1/4 inches water and stir in vinegar (to help whites coagulate faster). Set pan to straddle 2 burners and bring water to a simmer.

Ingredients you will need

Vinegar

Water

Equipment you will use

Baking Pan

Break 1 egg into a cup and slide into water. Repeat with remaining eggs, adding them in rows so you can easily take them out in same order. Poach eggs at a bare simmer 3 to 4 minutes, or until whites are firm but yolks are still runny.

Ingredients you will need

Water

Egg Yolk

Egg

Transfer eggs as cooked with a slotted spoon to kitchen towels to drain and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Egg

Equipment you will use

Kitchen Towels

Slotted Spoon

Wrap each egg in a slice of salmon. Put a wrapped egg on top of each toast and drizzle sauce over salmon.

Ingredients you will need

Salmon

Sauce

Toast

Wrap

Egg

·If you can't get individual brioches, you can use a brioche or challah loaf.

Ingredients you will need

Challah

Brioche

Cut 16 (1/2-inch-thick) slices and halve them diagonally.·Serving these eggs with runny — not fully cooked — yolks may be of concern if there is a problem with salmonella in your area.

Ingredients you will need

Egg Yolk

Egg

Equipment

Ingredients

Servings:

113grams

sorrel or arugula, coarse stems discarded 2

ripe California avocados 8servings

Garnish: chopped fresh chives 16larges

eggs 1Tbsp

finely chopped fresh chives 1Tbsps

chopped fresh tarragon 1teaspoons

kosher salt 1Tbsp

fresh lemon juice 59milliliters

olive oil 1small

red onion, thinly sliced 454grams

thinly sliced smoked salmon 118milliliters

sour cream 4teaspoons

distilled white vinegar 6

individual brioches, each cut horizontally into 3 (1/2-inch-thick) rounds and lightly toasted

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.