Baked Potato With Poached Egg And Smoked Salmon

Directions

1. In a small bowl combine lowfat sour cream, chives and white wine; season to taste with salt and pepper. Set aside.
2. In a shallow saucepan or possibly skillet bring 2 inches cool water and vinegar to a boil over medium heat. Reduce heat till water simmers gently. Break Large eggs, one at a time, into a ramekin or possibly coffee c.. Holding ramekin as close as possible to water, gently slip egg into water. Poach Large eggs 3 min for very soft-cooked, 5 min for medium-soft. Using a slotted spoon, scoop out Large eggs. If necessary, gently pat dry with paper towels.
3. Slice open top of baked potatoes and squeeze. Top with the Large eggs and criss-cross salmon strips over. Using a squeeze bottle or possibly a tsp., drizzle lowfat sour cream sauce over salmon and around potatoes. Garnish decoratively with chives, onion and caviar and serve immediately.
4. This recipe yields 4 servings.