Try this Baked Potato with Poached Egg And Smoked Salmon recipe, or contribute your own.
Suggest a better descriptionIn a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper. Set aside. In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup. Holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs. If necessary, gently pat dry with paper towels. Slice open top of baked potatoes and squeeze. Top with the 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. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 4 servings | ||
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Calories: 420 | ||
Calories from Fat: 274 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 1110.4mg | 342 % | |
Sodium 473.8mg | 16 % | |
Potassium 392.2mg | 10 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 3g | ||
Protein 33.8g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 420
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