Creative Egg
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sour cream
|
|
| 3 | tablespoons |
chives
snipped |
|
| 2 | tablespoons |
white wine
|
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | large |
potatoes
just-baked |
|
| 4 | large |
eggs
just poached |
|
| 4 | ounces |
smoked salmon
julienned |
|
| Garnish | |||
| 1 | x |
chives
snipped |
*
|
| 1 | x |
red onion
finely diced |
|
| 1 | x |
caviar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sour cream
|
|
| 45 | ml |
chives
snipped |
|
| 3E+1 | ml |
white wine
|
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | large |
potatoes
just-baked |
|
| 4 | large |
eggs
just poached |
|
| 115.6 | ml/g |
smoked salmon
julienned |
|
| Garnish | |||
| 1 | x |
chives
snipped |
*
|
| 1 | x |
red onion
finely diced |
|
| 1 | x |
caviar
|
* |
Directions
In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper.
Slice open top of baked potatoes and squeeze.
Top with eggs and criss-cross salmon strips over.
Using a squeeze bottle or a teaspoon, drizzle sour cream sauce over salmon and around potatoes.
Garnish decoratively with chives, onion and caviar and serve immediately.
