Poached Eggs And Smoked Salmon With Tarragon Bearna

Name: Poached Eggs And Smoked Salmon With Tarragon Bearnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Blender Tarragon Bearnaise; 2 tablespoons dry white wine; 2 tablespoons tarragon vinegar; 1 tablespoon minced shallot; 1/2 teaspoon chopped fresh tarragon; 4 black peppercorns, lightly crushed; 3 large egg yolks; 2 teaspoons water; hot pepper sauce; salt; 1/2 cup very warm to hot clarified butter; 1/2 teaspoon chopped fresh tarragon; Poached Eggs and Salmon; 8 large eggs; 8 ounces smoked salmon, thinly sliced; 4 crumpets or 4 English muffins, split in half,toasted

Servings: persons

Blender Tarragon Bearnaise
2 tablespoons dry white wine
2 tablespoons tarragon vinegar
1 tablespoon minced shallot
1/2 teaspoon chopped fresh tarragon
4 black peppercorns, lightly crushed
3 large egg yolks
2 teaspoons water
hot pepper sauce
salt
1/2 cup very warm to hot clarified butter
1/2 teaspoon chopped fresh tarragon
Poached Eggs and Salmon
8 large eggs
8 ounces smoked salmon, thinly sliced
4 crumpets or 4 English muffins, split in half,toasted

1
Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
2
In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
3
Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
4
Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Blender Tarragon Bearnaise, 2 tablespoons dry white wine, 2 tablespoons tarragon vinegar, 1 tablespoon minced shallot, and more.

Yes, Poached Eggs And Smoked Salmon With Tarragon Bearnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Eggs And Smoked Salmon With Tarragon Bearnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions