Champagne Poached Eggs
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Champagne Poached Eggs
Last updated 6/12/2012 1:12:46 AM. Recipe ID 40884. Report a problem with this recipe.
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      Title: Champagne poached eggs
 Categories: None
      Yield: 4 Servings
      8    Eggs
      2 tb Unsalted butter
      2 c  Champagne
      8    Thin slices smoked salmon
      4    Thin slices warm; buttered
           Ground black pepper; to
           Chopped chives; as garnish
  In small saucepan, boil 2 cups water. Place 4 eggs in their shells in
  the boiling water, count to 30 and then remove them. Repeat with
  remaining eggs. This will help retain their shape in the poaching
  In small saute pan, melt butter. Add champagne and bring to a simmer.
  Gently crack each egg over the simmering liquid, letting the egg ease
  into the pan. Poach each egg for 2 to 2 1/2 minutes:DON'T CROWD THE
  Remove each egg with a slotted spoon. Lay 2 slices of smoked salmon
  over each slice of toast and place 2 eggs side by side on top. Add
  freshly ground pepper, a sprinkle of chives, and, if desired a
  squeeze of lemon. Serve immediately.
  per serving: 320 calories with 20 grams fat

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Recipe ID 40884 (Apr 03, 2005)

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