Poached Eggs and Smoked Salmon with Tarragon Bearnaise
Elevate your brunch game with this luxurious recipe for Poached Eggs and Smoked Salmon with Tarragon Bearnaise. Perfectly poached eggs with velvety yolks rest atop rich, smoky slices of salmon, while a luscious tarragon-infused bearnaise sauce adds a creamy touch of sophistication. This dish balances elegant French-inspired flavors with an approachable cooking process, including tips for mastering poached eggs and a silky, buttery sauce. Serve over toasted bread for an extra layer of texture, and finish with a sprinkle of fresh chives for a gourmet presentation. Ideal for special occasions or indulgent weekend mornings, this recipe is a must-try for seafood lovers and brunch enthusiasts alike!
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Ingredients
- 4 large Eggs
- 200 grams Smoked salmon
- 30 ml White vinegar
- 150 grams Unsalted butter
- 1 small (finely chopped) Shallot
- 30 ml White wine vinegar
- 30 ml Water
- 2 tablespoons (chopped) Fresh tarragon leaves
- 3 large Egg yolks
- 1 teaspoon (freshly squeezed) Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon (freshly ground) Black pepper
- 1 tablespoon (chopped, for garnish) Chives
- 4 slices (optional, for serving) Toasted bread
Directions
Step 1
Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the simmering water to help set the egg whites.
Step 2
Crack each egg into a small bowl or ramekin to ensure the yolks stay intact. Gently slide the eggs one at a time into the simmering water. Allow the eggs to cook for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and place on a plate lined with paper towels to drain.
Step 3
While the eggs are poaching, prepare the tarragon bearnaise sauce. In a small saucepan, combine the chopped shallot, white wine vinegar, and water. Bring to a simmer and cook until the liquid is reduced to about 1 tablespoon. Remove from heat and strain the mixture into a heatproof bowl, discarding the solids.
Step 4
Melt the unsalted butter in a separate small saucepan over low heat until it is fully liquefied. Keep warm.
Step 5
Add the egg yolks to the bowl with the reduced liquid. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk the mixture continuously until it thickens slightly and becomes pale, about 2-3 minutes.
Step 6
Slowly drizzle the melted butter into the yolk mixture while continuously whisking, starting with a few drops at a time. Continue to add the butter in a thin, steady stream until the sauce is thickened and smooth. Stir in the chopped tarragon, lemon juice, salt, and black pepper. Remove from heat and keep warm.
Step 7
To assemble, place a slice of smoked salmon on each plate (or on toasted bread, if using). Top each slice with a poached egg and a generous drizzle of tarragon bearnaise sauce.
Step 8
Garnish with chopped chives and serve immediately. Enjoy this elegant dish warm.
Nutrition Facts
| Serving size | (866.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2193.4 |
| Total Fat 176.0g | 0% |
| Saturated Fat 89.3g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 1675.6mg | 0% |
| Sodium 3556.6mg | 0% |
| Total Carbohydrate 77.7g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 9.2g | |
| Protein 84.7g | 0% |
| Vitamin D 1586.9IU | 0% |
| Calcium 314.6mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 1097.6mg | 0% |
Source of Calories