Poached Eggs And Smoked Salmon With Tarragon Bearnaise Recipe

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!

Prep Time 10 mins

Cook Time 20 mins

Calories 470.9 kcal

Protein 52g

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Poached Eggs And Smoked Salmon With Tarragon Bearnaise

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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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Frequently Asked Questions

How long does it take to make Poached Eggs And Smoked Salmon With Tarragon Bearnaise?

Poached Eggs And Smoked Salmon With Tarragon Bearnaise takes about 30 minutes from start to finish — roughly 10 minutes to prepare and 20 minutes to cook.

How many calories are in Poached Eggs And Smoked Salmon With Tarragon Bearnaise?

Poached Eggs And Smoked Salmon With Tarragon Bearnaise has approximately 470.9 calories per serving, with about 52 g protein, 0 g carbohydrates and 59 g fat.

What ingredients do I need for Poached Eggs And Smoked Salmon With Tarragon Bearnaise?

The key ingredients for Poached Eggs And Smoked Salmon With Tarragon Bearnaise are Dry White Wine, Tarragon Vinegar, Shallot, Fresh Tarragon, Black Peppercorns, Egg Yolks. See the full list with measurements above.