Salmon-Wrapped Poached Eggs

For sauce:
½ cup sour cream
2 teaspoons fresh lemon juice
¼ cup olive oil
1 tablespoon finely chopped fresh chives
½ tablespoon chopped fresh tarragon
½ 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 (½-inch-thick) rounds and lightly toasted
¼ 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

Preheat oven to 350°F.
Make sauce: Whisk together sour cream and lemon juice. Add oil in a slow stream, whisking until emulsified. (If necessary, add water, ½ tablespoon at a time, for a thick yet spoonable consistency.) Stir in chives, tarragon, salt, and pepper to taste.
Prepare brioches for serving: Soak onion in cold water to cover 10 minutes, then drain and pat dry.
Halve and peel avocados and cut crosswise into ¼-inch-thick slices, then sprinkle slices with lemon juice. Put 2 brioche toasts on each of 8 plates and season with salt and pepper. Arrange a few sorrel leaves on each toast, then top with avocado and onion.
Poach eggs: Fill a well-buttered 17- by 11- by 2-inch flameproof baking pan with 1¼ inches water and stir in vinegar (to help whites coagulate faster). Set pan to straddle 2 burners and bring water to a simmer.
Break 1 egg into a cup and slide into water. Repeat with remaining eggs, adding them in rows so you can easily take them out in same order. Poach eggs at a bare simmer 3 to 4 minutes, or until whites are firm but yolks are still runny. Transfer eggs as cooked with a slotted spoon to kitchen towels to drain and season with salt and pepper.
Wrap each egg in a slice of salmon. Put a wrapped egg on top of each toast and drizzle sauce over salmon.

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