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
For sauce:
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.)
Poach eggs:
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.
Enjoy 
This is a beautiful, elegant dish…and I could truly eat breakfast/brunch any time of the day! I love that gorgeously runny yolk…
You had me at poached eggs… holy moly Priscilla, this looks like the ultimate breakfast I would LOVE! All of my favorite contenders are all on one plate… brioche, avocado, poached eggs, smoked salmon… do you wander around my brain when you make dishes like this? If so, thanks
You’re welcome into my brain any time, haha.
nice, that’s looks egg dripy licious… yes that is a word, i just said it…
My mouth is watering – I’d love to be served this for brunch, lunch, dinner
It looks amazing!
Minus the bread, which I can’t handle as a diabetic, this lunch is MADE for me. Love poached eggs, love love love smoked salmon, and never thought of putting the two together. Brilliant!
Oh my goodness..those are amazing mouthwatering photos! And I love, love this recipe!
That looks pretty amazing! Poached eggs and salmon – sounds like a winning combo to me!
This looks so good! I love how you pile the whole thing up without feeling too crowded or messy….simply elegant!
i really wish i could come over for a lovely meal like this! it looks just amazing:)
Looks at that runny yolk! my favorite. I’m not a big fan of smoked salmon but you dish makes me have a second thought about smoked salmon!
OMG! All my favorite ingredients in this meal.. looks so perfect and delicious
Oh wow, how beautiful is this! I want that sauce by itself even
Now this would be such a beautiful dish to serve at my sister’s bridal shower…we are throwing a brunch, and I’m sure it would taste amazing. Thank you for sharing this delicious dish with me. I hope that tomorrow brings you joy!
Well, then. You’ve just gone and raised the bar for breakfast, haven’t you? Excuse me while I go in the corner and feel insignificant …
This looks unbelievably good.
I know I mentioned it on your FB page but I love the colors (and of course the flavors) of this dish. So festive and vibrant–a feast for both the eyes and taste buds.
Hope you have a great day, Priscilla.
Beautiful, beautiful brunch item! Whatever inspired this one?!?!?!
[K]
This is my kind of leisurely Sunday type brunch…actually anytime would be a great time to enjoy this delicious preparation.
I completely agree about the smoked salmon…buttery smooth for sure ;o)
Ciao for now,
Claudia
hey there, nice to see you today- looking forward to seeing you again at blackmarket… i just cliked on my last comment and it did take me to my site? hmmm if you see a problem let me know, thanks for mentioning it.
chef louise
I am glad you included a reference to mimosas. Which reminds me, thanks for sharing one with me live and in person this weekend. I had a great time. Next time salmon too, huh? GREG
Now this is a brunch I could eat for brunch, breakfast and dinner! Such a delicious and beautiful dish. Thank you for participating in this months YBR