Salmon Wrapped Poached Eggs Recipe

Name: Salmon Wrapped Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat oven to 350F.
2
Whisk together sour cream and lemon juice.
3
Add oil in a slow stream, whisking until emulsified.
4
(If necessary, add water, 1/2 tablespoon at a time, for a thick yet spoonable consistency.)
5
Stir in chives, tarragon, salt, and pepper to taste.
6
Soak onion in cold water to cover 10 minutes, then drain and pat dry.
7
Halve and peel avocados and cut crosswise into 1/4-inch-thick slices, then sprinkle slices with lemon juice.
8
Put 2 brioche toasts on each of 8 plates and season with salt and pepper.
9
Arrange a few sorrel leaves on each toast, then top with avocado and onion.
10
Fill a well-buttered 17- by 11- by 2-inch flameproof baking pan with 1 1/4 inches water and stir in vinegar (to help whites coagulate faster).
11
Set pan to straddle 2 burners and bring water to a simmer.
12
Break 1 egg into a cup and slide into water.
13
Repeat with remaining eggs, adding them in rows so you can easily take them out in same order.
14
Poach eggs at a bare simmer 3 to 4 minutes, or until whites are firm but yolks are still runny.
15
Transfer eggs as cooked with a slotted spoon to kitchen towels to drain and season with salt and pepper.
16
Wrap each egg in a slice of salmon.
17
Put a wrapped egg on top of each toast and drizzle sauce over salmon.

1013

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2cup sour cream, 2 teaspoons fresh lemon juice, 1/4 cup olive oil, 1 tablespoon finely chopped fresh chives, and more.

Yes, Salmon Wrapped Poached Eggs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Wrapped Poached Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions