Poached Eggs And Smoked Salmon With Tarragon Bearnaise Receta

Elevate your brunch game with this stunning twist on Eggs Benedict! Our foolproof blender bearnaise sauce eliminates the stress of classic preparation, guaranteeing a perfectly emulsified, vibrant green sauce every time. Perfectly poached eggs and smoky salmon grace toasted crumpets, creating a luxurious and effortless meal ready in just 20 minutes. Impress your family and friends with this restaurant-quality dish!

Preparación 10 min

Cocción 20 min

Calorías 470.9 kcal

Proteína 52g

Valoración Sé el primero

Poached Eggs And Smoked Salmon With Tarragon Bearnaise

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El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Poached Eggs And Smoked Salmon With Tarragon Bearnaise

1/4 cup dry white wine
Tarragon Vinegar
1 shallot (finely minced)
Fresh Tarragon
4 black peppercorns
Egg Yolks
1 tablespoon water
Dash of hot sauce (to taste)
Pinch of salt
Clarified Butter
2 large eggs
Smoked salmon slices (to taste)
Crumpets (to taste)

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Cómo preparar Poached Eggs And Smoked Salmon With Tarragon Bearnaise

**Make the Blender Tarragon Bearnaise:** In a small saucepan, combine 1/4 cup dry white wine, 2 tablespoons white wine vinegar, 1 shallot (finely minced), 4 black peppercorns, and a pinch of salt. Simmer over low heat until reduced to 1 tablespoon, about 10-15 minutes.
Strain the wine reduction through a fine-mesh sieve, let it cool, and set aside.
In a blender, combine 2 large eggs, 1 tablespoon water, a dash of hot sauce (to taste), and a pinch of salt. Blend on high speed for 1 minute.
With the blender running, slowly drizzle in 1 cup (2 sticks) unsalted butter, cut into small pieces. Blend until the sauce thickens.
If the sauce isn't thick enough, blend for another 20 seconds.
Add the reserved wine reduction to taste and blend to combine.
Taste and adjust seasoning. Add 2 tablespoons of fresh tarragon, finely chopped, and blend briefly until just combined.
Keep the bearnaise warm by submerging the blender jar in a bowl of warm water.
**Poach the Eggs:** Poach 2 eggs per person following your preferred method (e.g., using an egg poacher).
**Assemble the Dish:** Toast 2 crumpet halves per person.
Top each crumpet half with a slice of smoked salmon.
Place a poached egg on top of the salmon.
Generously spoon the tarragon bearnaise sauce over the eggs and salmon.
Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

Fat

97g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Main Courses Breakfast & Brunch Lunch Main Dish / Dinner Seafood Salmon Recipes European French American

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Preguntas frecuentes

¿Cuánto se tarda en preparar Poached Eggs And Smoked Salmon With Tarragon Bearnaise?

Poached Eggs And Smoked Salmon With Tarragon Bearnaise tarda unos 30 minutos de principio a fin: aproximadamente 10 minutos de preparación y 20 minutos de cocción.

¿Cuántas calorías tiene Poached Eggs And Smoked Salmon With Tarragon Bearnaise?

Poached Eggs And Smoked Salmon With Tarragon Bearnaise tiene aproximadamente 470.9 calorías por ración, con unos 52 g de proteína, 0 g de carbohidratos y 59 g de grasa.

¿Qué ingredientes necesito para Poached Eggs And Smoked Salmon With Tarragon Bearnaise?

Los ingredientes principales de Poached Eggs And Smoked Salmon With Tarragon Bearnaise son Dry White Wine, Tarragon Vinegar, Shallot, Fresh Tarragon, Black Peppercorns, Egg Yolks. Consulta la lista completa con cantidades más arriba.