Tarragon-Infused Eggs Benedict with Smoked Salmon
Elevate your breakfast experience with this luxurious twist on the classic Eggs Benedict. Our Tarragon-Infused Eggs Benedict features perfectly poached eggs resting on toasted crumpets or English muffins, layered with delicately smoked salmon. The dish is crowned with a silky, tangy Bearnaise sauce made effortlessly in a blender, ensuring that every brunch outing feels gourmet without the fuss. Whether you’re hosting a special occasion or just treating yourself, this dish is sure to impress your guests and tantalize your taste buds.
4
Servings
575
Calories
14
Ingredients
Ingredients
Dry white wine
2 tablespoons (measured)
Tarragon vinegar
2 tablespoons (measured)
Shallot
1 tablespoon (minced)
Fresh tarragon
1/2 teaspoon (chopped)
Black peppercorns
4 (lightly crushed)
Egg yolks
3 large (separated)
Water
2 teaspoons (measured)
Hot pepper sauce
to taste (measured)
Salt
to taste (measured)
Clarified butter
1/2 cup (very warm to hot)
Fresh tarragon
1/2 teaspoon (chopped)
Eggs
8 large (whole)
Smoked salmon
8 ounces (thinly sliced)
Crumpets or English muffins
4 (split in half and toasted)
Instructions
1
Prepare the Tarragon Bearnaise Sauce: In a small saucepan, combine the dry white wine, tarragon vinegar, minced shallot, chopped tarragon, and black peppercorns. Simmer over low heat until the mixture reduces to about 1 tablespoon. Strain and let cool while you prepare the sauce.
2
In a high-speed blender, add the egg yolks, water, a few dashes of hot pepper sauce, and a pinch of salt. Blend on high for about 1 minute until well-combined.
3
With the blender running, slowly drizzle in the very warm to hot clarified butter in a steady stream. Continue blending until the sauce thickens, about 20 seconds more if needed.
4
Add the cooled wine reduction to the sauce and blend again to incorporate. Taste the sauce and adjust seasoning as needed, then add the remaining chopped tarragon and blend just to combine. Keep the sauce warm by placing the blender jar in a bowl of warm water.
5
Poach the Eggs: Fill a large saucepan with water and bring it to a gentle simmer. Use an egg poacher or gently crack the eggs directly into the simmering water, cooking for about 3-4 minutes for perfectly poached eggs.
6
To Serve: On each plate, arrange 2 toasted crumpet halves or English muffin halves. Gently lay a slice of smoked salmon atop each crumpet half. Carefully place one poached egg on each slice of salmon, and finish by drizzling generously with the warm Tarragon Bearnaise sauce. Enjoy immediately.
Nutrition Information
37.5g
Fat
21.25g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tarragon-Infused Eggs Benedict with Smoked Salmon?
It is a luxurious gourmet breakfast dish featuring poached eggs and smoked salmon on toasted crumpets, topped with a blender-made tarragon Bearnaise sauce.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the nutritional facts for one serving?
One serving contains 575 calories, 37.5g of fat, 21.25g of carbohydrates, and 30g of protein.
How many eggs are needed in total for this recipe?
You will need 11 eggs in total: 8 large eggs for poaching and 3 large egg yolks for the Bearnaise sauce.
What kind of bread is used for the base?
You can use either 4 crumpets or 4 English muffins, split in half and toasted.
What ingredients make up the Bearnaise reduction?
The reduction consists of dry white wine, tarragon vinegar, minced shallot, chopped fresh tarragon, and lightly crushed black peppercorns.
How is the Bearnaise sauce prepared efficiently?
The sauce is made effortlessly by using a high-speed blender to emulsify the egg yolks and clarified butter.
How long should the eggs be poached?
The eggs should be cooked in gently simmering water for about 3-4 minutes for a perfect poach.
What type of salmon is required?
The recipe requires 8 ounces of thinly sliced smoked salmon.
How do you incorporate the clarified butter into the sauce?
The very warm to hot clarified butter should be drizzled into the blender in a slow, steady stream while it is running.
How do you keep the Bearnaise sauce warm while poaching eggs?
You can keep the sauce warm by placing the blender jar in a bowl filled with warm water.
What is the first step in making the Bearnaise sauce?
The first step is simmering the wine, vinegar, shallot, tarragon, and peppercorns until the mixture reduces to about 1 tablespoon.
How long do you blend the egg yolks and water?
The egg yolks, water, hot sauce, and salt should be blended on high for approximately 1 minute before adding butter.
Is there a specific way to prepare the shallots?
Yes, the shallots should be finely minced before being added to the reduction.
What should be done with the peppercorns after simmering?
The reduction mixture should be strained to remove the peppercorns and solids before being added to the sauce.
What is the recommended temperature for the clarified butter?
The clarified butter should be very warm to hot when being added to the egg yolks.
What can I use if I do not have an egg poacher?
You can gently crack the eggs directly into a large saucepan of simmering water.
How much tarragon vinegar is used?
The recipe calls for 2 tablespoons of tarragon vinegar.
How do you assemble the final dish?
Place a slice of smoked salmon on a toasted crumpet half, top with a poached egg, and drizzle with the warm Bearnaise sauce.
Is this recipe considered difficult?
While gourmet, it is described as an easy recipe because the Bearnaise sauce is simplified using a blender.
What seasonings are added to the sauce?
The sauce is seasoned with hot pepper sauce and salt to taste, plus fresh chopped tarragon.
How much fresh tarragon is needed for the sauce itself?
One half teaspoon of chopped fresh tarragon is added to the reduction, and another half teaspoon is added at the end.
What type of wine is best for the reduction?
A dry white wine is recommended for this recipe.
Can I serve this for a special occasion?
Yes, it is specifically mentioned as a dish that is sure to impress guests during brunch or special occasions.
How many crumpet halves are served per plate?
Each plate is arranged with 2 toasted crumpet or English muffin halves.
What is the total ingredient count?
There are 14 ingredients required for this recipe.
Should the eggs be cracked directly into the water?
Yes, if not using a poacher, you crack them directly into gently simmering water.
How many tablespoons of wine are used?
The recipe uses 2 tablespoons of dry white wine.
What is the texture of the finished Bearnaise sauce?
The sauce is described as silky and tangy.
Should the dish be served cold or warm?
The dish should be enjoyed immediately while the eggs and sauce are still warm.