My husband was working from home, I dropped our 5 year old at school, and just put the baby down for a nap when I got a text “I’m hungry”. It was late morning, perfect time for brunch. And with no kids around, an adult brunch, with food for an adult palette. Eggs make everyone happy, and with a little patience, poached eggs are quickly becoming my favorite type of eggs. I decided to make salmon wrapped poached eggs. The buttery texture of the eggs, the salty smoked salmon, and the creamy sauce… What a combination! This definitely satisfied my husband’s hunger, and is a great alternative to eggs Benedict. I sent my husband back to the basement to work happy and with a full belly. I will definitely be making this the next time we have guests for brunch.
Salmon wrapped Poached Eggs
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/8 cup EVOO
1 tablespoon finely chopped fresh chives
1/2 teaspoon kosher salt
1 small red onion, thinly sliced
2 ripe avocados
1-2 tablespoons fresh lemon juice
6 english muffins, split and lightly toasted
4 teaspoons distiller white vinegar
16 large eggs
1 lb thinly sliced smoked salmon
Whisk together sour cream and lemon juice. Add oil in a slow stream, whisking until emulsified. Stir in chives, salt, and pepper to taste.
Prepare brioches for serving
Soak onion in cold water for 10 minutes. Then drain and pat dry.
Halve and peel avocados and cut crosswise into thin slices, then sprinkle with lemon juice. Put 2 english muffin halves on each plate, top with avocado and onion slices.
Bring water to a simmer in a pot. Add vinegar, and be careful to make sure that the water remains at a simmer and doesn’t begin to boil. Break the eggs gently into a cup, one egg at a time and slowly lower the eggs into the simmering water. Cook each egg about 2-3 minutes. Using a slotted spoon take the eggs out and place on paper towels to drain.
Wrap each egg in a slice of salmon. Out a wrapped egg in too of each English muffin half and drizzle sauce over salmon.