Best 2 Poached Eggs And Smoked Salmon With Tarragon Bearnaise Recipes

Poached eggs are a simple and elegant dish that can be enjoyed for breakfast, lunch, or dinner. When paired with smoked salmon and tarragon bearnaise sauce, they become a luxurious and flavorful meal. The delicate flavor of the eggs pairs perfectly with the richness of the salmon and the tangy sauce. This dish is sure to impress your guests, and it's easy to make at home with a few simple ingredients.

Here are our top 2 tried and tested recipes!

POACHED EGGS AND SMOKED SALMON WITH TARRAGON BEARNAISE

Poached Eggs and Smoked Salmon with Tarragon Bearnaise image

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.

Provided by sugarpea

Categories Breakfast

Time 20m

Yield 8 crumpet halves and eggs, 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.
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.
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.
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.

SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS

Smoked Salmon With Poached Eggs and Asparagus image

A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation.

Provided by blucoat

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon sugar
1 tablespoon whole grain mustard
1 teaspoon minced fresh dill (to garnish)
2 tablespoons lemon juice
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/3 cup vegetable oil or 1/3 cup olive oil
4 slices toast
8 ounces smoked salmon
12 asparagus spears, steamed
4 large poached eggs
chopped fresh dill (to garnish)

Steps:

Whisk the dressing ingredients together.
Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.

Nutrition Facts : Calories 468, Fat 30.8, SaturatedFat 5.5, Cholesterol 247.9, Sodium 950.7, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 22.5

Tips:

For the perfect poached egg, use fresh eggs at room temperature and a gentle simmer.
To prevent the eggs from sticking to the pan, add a little vinegar or lemon juice to the water.
If you don't have a poaching pan, you can use a slotted spoon to carefully lower the eggs into a saucepan of simmering water.
To make sure the eggs are cooked to your liking, use a slotted spoon to gently lift one of the eggs out of the water and check the yolk.
Serve the poached eggs immediately, or place them in a bowl of cold water to stop the cooking process.
When making the tarragon béarnaise sauce, be sure to use fresh tarragon and a good quality white wine vinegar.
To make the sauce extra creamy, add a little bit of crème fraîche or heavy cream.
Serve the poached eggs and smoked salmon with the tarragon béarnaise sauce, capers, and a sprinkle of chopped chives.

Conclusion:

This dish of poached eggs and smoked salmon with tarragon béarnaise sauce is a delicious and elegant brunch or lunch option. The poached eggs are perfectly cooked, with a soft and runny yolk, and the smoked salmon is rich and flavorful. The tarragon béarnaise sauce is creamy and tangy, and it perfectly complements the eggs and salmon. This dish is sure to impress your guests, and it's also relatively easy to make. So next time you're looking for a special brunch or lunch recipe, give this one a try.

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