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Fill a small sauce pan half-way with water, salt lightly and bring to a boil. Add the white wine vinegar, and poach the eggs in this water for three minutes. Immediately remove the eggs to an ice water bath. Drain the eggs on a paper towel and trim away excess white.
If the smoked salmon is not paper thin, place half the salmon between two sheets of plastic film and gently flatten it with a rolling pin. Remove the top sheet of the plastic and place the poached egg in the middle of the salmon. Fold over the salmon to cover the egg and press together gently so that no egg shows. Repeat the process with the remaining salmon and egg.
In a small skillet melt the butter, add the chopped parsley and sage, season with salt and pepper and a few drops of lemon juice.
Place each egg on a plate accompanied by a hot purée of either lima beans or artichokes or yellow potatoes. Pour the herbed butter sauce over the egg and purée and serve.
Recipe: courtesy Restaurant Malabar, Lima, Peru
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