Baked Potato With Poached Egg And Smoked Salmon Recipe

1. 1

   In a small bowl combine lowfat sour cream, chives and white wine; season to taste with salt and pepper.

2. 2

   Set aside.

3. 3

   In a shallow saucepan or possibly skillet bring 2 inches cool water and vinegar to a boil over medium heat.

4. 4

   Reduce heat till water simmers gently.

5. 5

   Break Large eggs, one at a time, into a ramekin or possibly coffee c.. Holding ramekin as close as possible to water, gently slip egg into water.

6. 6

   Poach Large eggs 3 min for very soft-cooked, 5 min for medium-soft.

7. 7

   Using a slotted spoon, scoop out Large eggs.

8. 8

   If necessary, gently pat dry with paper towels.

9. 9

   Slice open top of baked potatoes and squeeze.

10. 10

    Top with the Large eggs and criss-cross salmon strips over.

11. 11

    Using a squeeze bottle or possibly a tsp., drizzle lowfat sour cream sauce over salmon and around potatoes.

12. 12

    Garnish decoratively with chives, onion and caviar and serve immediately.

13. 13

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.