I created this dish for a cooking class I was teaching at Stonewall Kitchen a couple years back. It was so popular, I've done it a few times there. And The Ellsworth American asked me for a recipe during an interview for a recent issue, so try this the next time you have friends or family over for a weekend brunch! Read the full article and get the full recipe here.
Poached eggs sit atop a pan crisped flour tortilla filled with whipped cream cheese, St. Andre triple cream cheese, Maine smoked salmon, fresh dill, diced onion, a squeeze of lemon and capers (I didn't have any!).
Plate over some micro greens and top with some fresh dill or chopped chives and this is one delicious breakfast, brunch, lunch, light dinner or midnight snack!
The recipe in the book for the sauce that dresses the poached eggs is good. But I wanted more of it. And as you can see from the cookbook photo, the sauce was thick. I wanted more of a creamy, pourable consistency. So I decided to change it a bit. I first caramelized the poblanos and onions, then add heavy cream (in this 9 inch pan I added about a pint but this will serve 8 or so!) and reduce over medium heat until the sauce can coat the back of a spoon. Then I add the sour cream (to this amount I added about 3/4 of a cup), then a squeeze of fresh lemon juice, salt to taste and freshly cracked pepper. And then just before serving I add a drizzle of Fiore chipotle olive oil. Someone once told me "That sauce is so good I could bathe in it!". So below is a video to show you the desired consistency. Enjoy!
A few things!