A brunch that beats the is-winter-never-going-to-end blues! Smoked salmon wrapped around a poached egg with creamy avocado, buttery brioche, and tangy sour cream-herb sauce.
Salmon-Wrapped Poached Eggs
Adapted from Gourmet magazine | Serves 4
¼ cup sour cream
1 teaspoons fresh lemon juice
1½ tablespoons olive oil
1½ teaspoons finely chopped chives or green onions
½ tablespoon chopped fresh tarragon or ½ teaspoon dried tarragon
¼ teaspoon kosher salt
½ small red onion, thinly sliced
1 ripe California avocados (Haas)
1 tablespoons fresh lemon juice
4 brioche or Kings Hawaiian Snacker rolls, cut in half
4 oz. arugula or endive*
1 tablespoon white vinegar
8 large eggs
7-8 oz. thinly sliced smoked wild salmon*
*I used Petite Tango which has a spicy flavor similar to arugula or endive and Scottish smoked salmon which is more tender, delicate and buttery smooth than the the intense smoke flavors of Norwegian smoked salmon. Feel free to adapt the number of eggs based on how hungry you are – the recipe calls for two eggs per person.
1.Whisk together sour cream and lemon juice. Add olive oil slowly, whisking until emulsified. Stir in chives, tarragon, salt, and pepper to taste.
2. Soak onion slices in enough cold water to cover, 10 minutes. then drain and pat dry.
3. Halve and peel the avocado, cut crosswise into thin slices, sprinkle with lemon juice to prevent browning.
4. Toast the buns in a toaster oven. Watch carefully – they brown quickly. Place two bun halves on each of 4 plates and arrange arugula,avocado and onion slices on each of the buns. (I garnished only one bun, leaving the other for dipping into the yolk.)
Spray a large skillet or flameproof baking dish with oil and fill with 1½ – 2 inches of filtered water and stir in vinegar (this helps the egg whites coagulate faster and not spread as much). Heat the water to a simmer over medium heat. Break eggs one and a time into poached egg cups and slide into the water. If you don’t have poached eggs cups (like me), just gently crack the egg and slowly open the shell to release the egg into the water.
Poach the eggs at a bare simmer for 3 to 4 minutes, or until the whites are firm but yolks still soft. Transfer eggs as cooked with a slotted spoon to paper towels to drain. Season with salt and pepper.
Wrap each egg with a slice of salmon and place an egg on top of the arugula, avocado, and onion. Drizzle with sauce and serve immediately.