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1
Combine shallots and mustard in medium saucepan.
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2
Gradually whisk in wine.
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3
Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes.
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4
Whisk in cream.
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5
Season with salt and pepper.
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6
(Can be made 1 day ahead.
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7
Cover; chill.)
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8
Fill large bowl with cold water.
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9
Bring large skillet of water to boil; add vinegar.
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10
Reduce heat to medium-low.
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11
Working with 6 whole eggs at a time, crack eggs open and add to simmering water.
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12
Cook until whites are set, about 3 minutes.
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13
Using slotted spoon, transfer 1 egg at a time to cold water.
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14
Reserve skillet with vinegar water.
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15
(Can be prepared 1 hour ahead.
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16
Let stand at room temperature.)
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17
Place 2 toast triangles on each of 6 plates.
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18
Top with salmon.
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19
Bring vinegar water to simmer.
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20
Transfer cream sauce to top of double boiler over simmering water.
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21
Whisk 3 raw egg yolks into cream sauce.
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22
Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160F, about 4 minutes.
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23
Remove from heat.
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24
Add chopped dill and whisk 1 minute.
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25
Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water.
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26
Cook eggs until warm, about 30 seconds.
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27
Using slotted spoon, transfer 1 poached egg to each toast triangle.
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28
Spoon sauce over.
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29
Garnish with dill sprigs, if desired.
