Name: Salmon Wrapped Poached Eggs
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 8 servings
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

Salmon Wrapped Poached EggsMiki Duisterhof

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.

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.

Recipe notes

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