Poached Eggs and Smoked Salmon with Tarragon Bearnaise |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A wonderful variation on Eggs Benedict. The Bearnaise sauce is made in the blender, taking the stress out of preparing this dish. The sauce comes out perfectly every time. Using an egg poacher will also make this dish easier to prepare. Ingredients:
2 tablespoons dry white wine |
2 tablespoons tarragon vinegar |
1 tablespoon minced shallot |
1/2 teaspoon chopped fresh tarragon |
4 black peppercorns, lightly crushed |
3 large egg yolks |
2 teaspoons water |
hot pepper sauce |
salt |
1/2 cup very warm to hot clarified butter |
1/2 teaspoon chopped fresh tarragon |
8 large eggs |
8 ounces smoked salmon, thinly sliced |
4 crumpets or 4 english muffins, split in half,toasted |
Directions:
1. Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
2. In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
3. Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
4. Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.
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