Preparation:

In small saucepan, boil 2 cups water. Place 4 eggs in their shells in the boiling water, count to 30 and then remove them. Repeat with remaining eggs. This will help retain their shape in the poaching process.

In small sauté pan, melt butter. Add champagne and bring to a simmer. Gently crack each egg over the simmering liquid, letting the egg ease into the pan. Poach each egg for 2 to 2 1/2 minutes. Remove each egg with a slotted spoon. Lay 2 slices of smoked salmon over each slice of toast and place 2 eggs side by side on top.

Add freshly ground pepper, a sprinkle of chives, and, if desired a squeeze of lemon. Serve immediately.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:

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