French Eggs with Smoked Salmon

French Eggs w/Smoked Salmon in Potato Nests

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Ingredients:

10 medium red bliss potatoes
3 tablespoons butter spray, to coat
(2) 3 ½” dia. 6 servings nonstick aluminum muffin pans
9 eggs
4 ounces smoked salmon
6 tablespoons sour cream
2 tablespoons Romanoff vodka caviar, for garnish
2 tablespoons chives, for garnish

 

Instructions:


Preheat oven to 375°

 

Preheat a water bath to 165°

Clean and dry the red bliss potatoes. Shred the potatoes in a food processor. Place in a tea towel and wring out the liquid from the potatoes. Spray one of the muffin tins with the butter spray. Press some of the shredded red bliss potatoes into the bottom of each tin. Press the remaining potatoes up along the sides of the tin. Spray with butter spray to evenly coat all of the potatoes. Place into the preheated oven and cook for 40 minutes or until golden brown. Keep warm.

Crack the eggs into a large mixing bowl. Whisk the eggs. Spray the other muffin tin with butter spray. Evenly divide and pour the egg mixture into the tin. Cut a large bag 5 inches longer than the tin. Place the muffin tin inside the bag. Remove the air and seal. Carefully submerge the tin in the water bath and weigh down with plates. A large vase filled with water will work as well. Cook for 1 hour.

If the salmon is not cut into strips then cut into 2 x 4 strips. Make salmon roses by rolling the pieces into a circle until they resemble a rose. Remove the potatoes from the warm oven and plate. Remove the eggs from the water bath and position on top of the potato nests. Top each with 1 tbls. of sour cream. Using a kitchen scissor cut the chives into small pieces and place on top of the sour cream. Add the salmon rose on top and place the caviar into the center of each rose. Serve.

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