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
3g
Fat
97g
Carbs
0g
