Name: Salmon Wrapped Poached Eggs
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 8 servings
Ingredients: 1/2cup sour cream; 2 teaspoons fresh lemon juice; 1/4 cup olive oil; 1 tablespoon finely chopped fresh chives; 1/2 tablespoon chopped fresh tarragon; 1/2 teaspoon kosher salt; 1 small red onion, thinly sliced; 2 ripe California avocados; 1 to 2 tablespoons fresh lemon juice; 6 individual brioches, each cut horizontally into 3 (1/2-inch-thick) rounds and lightly toasted; 1/4 lb sorrel or arugula, coarse stems discarded; 4 teaspoons distilled white vinegar; 16 large eggs; 1 lb thinly sliced smoked salmon; Garnish: chopped fresh chives

Salmon Wrapped Poached EggsMiki Duisterhof

When poaching eggs for a crowd, we've found the baking pan method below to be almost foolproof. Have a friend help you wrap the eggs in salmon before they get cold. If you're working on your own, you may want to simply drape the salmon over the eggs.

Cooks' notes:

·If you can't get individual brioches, you can use a brioche or challah loaf. Cut 16 (1/2-inch-thick) slices and halve them diagonally.
·Serving these eggs with runny — not fully cooked — yolks may be of concern if there is a problem with salmonella in your area.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.