Wright Bros. American Grill’s Sun Rise 

1 english muffin, split and toasted
2 eggs, poached
2-4 slices smoked salmon
1 tablespoon butter
1 teaspoon shallots, finely diced
clove garlic, minced
2 tablespoons chardonnay wine
5 oz. heavy cream
kosher salt to taste
ground white pepper to taste

Toast the english muffin and keep warm. Poach your eggs in simmering water. While your eggs are poaching melt the butter in a small pan and saut the shallots and the garlic. Cook for one minute or less, do not brown. Add the wine and reduce by half. Next add the cream and reduce by half again. Taste and adjust seasonings with the salt and pepper. Place the english muffin cut side up on a dinner plate. Lay one to two pieces of smoked salmon over each half of the english muffin. Place the poached eggs over the salmon then top with the cream sauce. Chives are a wonderful garnish.