Poached Eggs And Smoked Salmon With Tarragon Bearnaise Recette

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!

Préparation 10 min

Cuisson 20 min

Calories 470.9 kcal

Protéines 52g

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Poached Eggs And Smoked Salmon With Tarragon Bearnaise

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Poached Eggs And Smoked Salmon With Tarragon Bearnaise ?

Poached Eggs And Smoked Salmon With Tarragon Bearnaise prend environ 30 minutes du début à la fin — environ 10 minutes de préparation et 20 minutes de cuisson.

Combien de calories contient Poached Eggs And Smoked Salmon With Tarragon Bearnaise ?

Poached Eggs And Smoked Salmon With Tarragon Bearnaise contient environ 470.9 calories par portion, avec environ 52 g de protéines, 0 g de glucides et 59 g de lipides.

De quels ingrédients ai-je besoin pour Poached Eggs And Smoked Salmon With Tarragon Bearnaise ?

Les principaux ingrédients de Poached Eggs And Smoked Salmon With Tarragon Bearnaise sont Dry White Wine, Tarragon Vinegar, Shallot, Fresh Tarragon, Black Peppercorns, Egg Yolks. Consultez la liste complète avec les quantités ci-dessus.