Poached Eggs and Smoked Salmon with Tarragon Béarnaise
Description:
Elevate your breakfast or brunch with this delightful twist on the classic Eggs Benedict. The star of the dish is the luxurious Tarragon Béarnaise sauce, effortlessly whipped up in a blender, ensuring a perfect consistency every time. Pair it with poached eggs and delicate smoked salmon for a gourmet experience that’s sure to impress. This recipe also includes tips on using an egg poacher to streamline the preparation process, making it even easier to create this indulgent dish.
Nutritional Information (per serving):
- Calories: 470.9
- Fat Content: 39g
- Saturated Fat Content: 19.5g
- Cholesterol Content: 655.2mg
- Sodium Content: 621.4mg
- Carbohydrate Content: 2.1g
- Fiber Content: 0g
- Sugar Content: 0.9g
- Protein Content: 26g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | dry white wine |
| 2 | tarragon vinegar |
| 1 | shallot |
| 1/2 | fresh tarragon |
| 4 | black peppercorns |
| 3 | water |
| 2 | salt |
| – | fresh tarragon |
| – | eggs |
| 1/2 | smoked salmon |
| 1/2 | English muffins |
Instructions:
1. Blender Tarragon Béarnaise:
- In a small saucepan, combine the dry white wine, tarragon vinegar, minced shallot, fresh tarragon, and black peppercorns.
- Simmer the mixture over low heat until reduced to 1 tablespoon, then strain it through a sieve and set it aside to cool.
- In a blender, combine the eggs, water, hot pepper sauce, and salt. Blend on high speed for 1 minute.
- With the blender running, slowly add the melted butter in a steady stream until the sauce thickens. If needed, process for an additional 20 seconds to ensure proper consistency.
- Add the reserved wine reduction to taste and blend until incorporated. Taste the sauce and adjust seasoning as needed, then add chopped fresh tarragon and blend briefly to combine.
- Serve the Béarnaise sauce immediately or keep it warm by submerging the blender jar in warm water (not hot).
2. Poached Eggs and Smoked Salmon:
- Prepare poached eggs to your desired doneness.
- Toast English muffins until golden brown and crisp.
- Place two halves of the toasted muffins on each serving plate.
- Arrange slices of smoked salmon on top of each muffin half.
- Gently place a poached egg on each stack of salmon and muffin.
- Drizzle the prepared Tarragon Béarnaise sauce generously over the poached eggs and smoked salmon.
3. Serving:
- Serve the Poached Eggs and Smoked Salmon with Tarragon Béarnaise immediately, accompanied by your favorite breakfast sides such as roasted potatoes, sautéed spinach, or fresh fruit.
Recipe Yield:
- 8 crumpet halves and eggs (serving size: 4)
Keywords:
Lunch/Snacks, Savory, Brunch, Broil/Grill, < 30 Mins, Oven, Stove Top
Recipe Category:
Breakfast
