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Title: Baked Potato With Poached Egg And Smoked Salmon
Yield: 4 Servings

Ingredients

    1/2 c  Sour cream
      3 tb Snipped chives
      2 tb White wine
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      4 lg Eggs
      4 lg Just-baked potatoes
      4 oz Smoked salmon; julienned
           === GARNISH ===
           Snipped chives
           Finely-diced red onion
           Caviar
           (such as Sevruga, Osetra or
           -Beluga)

Instructions

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
aboil 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 aspossible 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 -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

11-20-1996

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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