Poached Eggs And Smoked Salmon With Tarragon Bearnaise Recipe

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.

No additional tips available.

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

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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.

Poached Eggs And Smoked Salmon With Tarragon Bearnaise

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