Poached Eggs And Smoked Salmon In Dill Crepes With Beurre Recipe
Ingredients:
1 c. dry white wine1/3 c. minced shallots
1/2 tsp salt
1/4 lb. butter, softened
1/2 c. white vinegar
2 c. heavy cream
1/4 tsp. pepper
1/4 c. vinegar
3 oz. very thinly sliced smoked salmon
6 eggs
Sprigs of dill
Cooking Directions:
Follow procedure for basic Beurre Blanc. Keep warm or make up to a day ahead without adding the butter. Bring to a boil just before serving, adding the butter off the heat at the end.ASSEMBLY:
1/4 c. vinegar3 oz. very thinly sliced smoked salmon6 eggsSprigs of dill
Preheat oven to 375 degrees. Warm the sauce and have ready a large pot filled with 4 inches of simmering water and the 1/4 cup of vinegar. Put the crepes lighter sides up on a baking sheet. Top each with 1/2 ounce of smoked salmon. Crack the eggs into the simmering water and poach to taste (2 to 4 minutes). Transfer the eggs with a slotted spoon to paper toweling to drain and then set each egg in the center of a crepe. Fold opposite sides of the crepe over so that they meet in the middle. Reheat in the oven for 3 to 4 minutes. Transfer to warm individual plates. Pour 2 ounces of the beurre blanc over each portion and garnish with a sprig of fresh dill. Serve at once.
For an extra special touch, garnish each portion with a dab of caviar. Instead of wrapping the eggs in crepes, serve them on a bed of cappellini (use 1/2 lb. dried or 3/4 lb. fresh for 5 servings) tossed with a little butter, pepper, minced dill, and slivers of smoked salmon. Top with Beurre Blanc. Substitute scrambled eggs for the poached eggs.
Other Recipes you might like:
New Orleans Style Poached Eggs, Poached Egg-mushroom Croustades, Poached Egg, Poached Egg Soup, Poached Eggs Provencal
