Poached Eggs And Smoked Salmon With Tarragon Bearnaise Receita

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!

Preparo 10 min

Cozimento 20 min

Calorias 470.9 kcal

Proteína 52g

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Poached Eggs And Smoked Salmon With Tarragon Bearnaise

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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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Como fazer 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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Perguntas frequentes

Quanto tempo leva para fazer Poached Eggs And Smoked Salmon With Tarragon Bearnaise?

Poached Eggs And Smoked Salmon With Tarragon Bearnaise leva cerca de 30 minutos do início ao fim — aproximadamente 10 minutos de preparo e 20 minutos de cozimento.

Quantas calorias tem Poached Eggs And Smoked Salmon With Tarragon Bearnaise?

Poached Eggs And Smoked Salmon With Tarragon Bearnaise tem aproximadamente 470.9 calorias por porção, com cerca de 52 g de proteína, 0 g de carboidratos e 59 g de gordura.

De quais ingredientes preciso para Poached Eggs And Smoked Salmon With Tarragon Bearnaise?

Os principais ingredientes de Poached Eggs And Smoked Salmon With Tarragon Bearnaise são Dry White Wine, Tarragon Vinegar, Shallot, Fresh Tarragon, Black Peppercorns, Egg Yolks. Veja a lista completa com as medidas acima.