Ingredients
-
-
2
-
2
-
1
-
1/2
-
4
-
3
-
2
-
-
-
1/2
-
1/2
-
-
8
-
8
Directions
Poached Eggs and Smoked Salmon with Tarragon Bearnaise, 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 , Ultimate comfort food in my books!, hello sugarpea, I love this recipe but w/out the tarragon and w/1 T dill! made the bernaise sauce in a double boiler & then strained it, ; kept it warm served it on crumpets sliced in half this recipe I found on the martha stewart site and then I went looking for it on this site & voilá here it was 🙂 thanks so much for posting – we enjoyed it thoroughly perhaps next time I will make it with the tarragon – just don’t like anise that much hugz, Manami 😉
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
