6.8 inch egg bread lightly toasted cut in half on diagonal
3 large egg yolks
12 large eggs
3 tablespoons optional: dill fresh chopped
3 tablespoons shallots minced
8 ounces salmon smoked thinly sliced (not lox)
0.8 cup whipping cream
3 tablespoons citrus champagne vinegar
Equipment
bowl
frying pan
sauce pan
whisk
double boiler
kitchen thermometer
slotted spoon
Directions
Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes.
Whisk in cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. (Can be prepared 1 hour ahead.
Let stand at room temperature.)
Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer.
Transfer cream sauce to top of double boiler over simmering water.
Whisk 3 raw egg yolks into cream sauce.
Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160°F, about 4 minutes.
Remove from heat.
Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over.
