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Poached eggs, with potato pancakes and slices of smoked salmon, in an orange and Cointreau sauce.
Usually served for a brunch, but equally appreciated in other occasions.
|2||eggs size large, for the pancakes|
|1/4 cup||cream 15%, for the pancakes||65 mL|
|1/4 cup||fresh dill, chopped||8 g|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
|1 tbsp||canola oil||15 mL|
|4||eggs size large, for poaching|
|1 tbsp||wine vinegar||15 mL|
|1||shallots, finely chopped||40 g|
|1||oranges, for fruit and zest||180 g|
|2 tbsp||butter, unsalted||28 g|
|1/4 cup||white wine||65 mL|
|1/4 cup||cream 15%, for the sauce||65 mL|
|2 tbsp||Cointreau, or Grand Marnier [optional]||30 mL|
|4 slices||smoked salmon||55 g|
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
The various steps for this recipe may be done in parallel. The potato pancakes and poached eggs can be prepared a few days in advance, and the final assembly may be done at the very last minute.
Prepare the potato pancakes
Prepare the poached eggs
Prepare the orange sauce
Assemble the dish
per 1 serving (260g)
% Daily Value
|Vegetables and Fruits :||1||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
|Meat and Alternatives||1 ½|