Salmon Wrapped Poached Eggs |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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When poaching eggs for a crowd, we've found the baking pan method below to be almost foolproof. Have a friend help you wrap the eggs in salmon before they get cold. If you're working on your own, you may want to simply drape the salmon over the eggs. Ingredients:
1/2cup sour cream |
2 teaspoons fresh lemon juice |
1/4 cup olive oil |
1 tablespoon finely chopped fresh chives |
1/2 tablespoon chopped fresh tarragon |
1/2 teaspoon kosher salt |
1 small red onion, thinly sliced |
2 ripe california avocados |
1 to 2 tablespoons fresh lemon juice |
6 individual brioches, each cut horizontally into 3 (1/2-inch-thick) rounds and lightly toasted |
1/4 lb sorrel or arugula, coarse stems discarded |
4 teaspoons distilled white vinegar |
16 large eggs |
1 lb thinly sliced smoked salmon |
garnish: chopped fresh chives |
Directions:
1. Preheat oven to 350°F.
2. Make sauce: Whisk together sour cream and lemon juice. 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.
3. Prepare brioches for serving: Soak onion in cold water to cover 10 minutes, then drain and pat dry.
4. 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.
5. Poach eggs: 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.
6. 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. Transfer eggs as cooked with a slotted spoon to kitchen towels to drain and season with salt and pepper.
7. Wrap each egg in a slice of salmon. Put a wrapped egg on top of each toast and drizzle sauce over salmon.
8. Cooks' notes: ·If you can't get individual brioches, you can use a brioche or challah loaf. 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.
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