Best Poached Eggs And Smoked Salmon With Tarragon Bearnaise Recipes

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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

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.

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES



Poached Salmon With Tarragon Sauce and Fingerling Potatoes image

Make and share this Poached Salmon With Tarragon Sauce and Fingerling Potatoes recipe from Food.com.

Provided by lazyme

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

2 large bunch fresh tarragon (about 1 ounce total)
1 large bunch fresh chives (about 2/3 ounce)
1 large shallot
3/4 cup fresh flat-leaf parsley
1 cup mayonnaise
1/3 cup rice vinegar (not seasoned)
2 teaspoons Dijon mustard
2 1/2 cups dry white wine
2 1/2 cups water
3 lbs salmon fillets, with skin
1 1/2 lbs pink fingerling potatoes or 1 1/2 lbs other new potatoes
1/2 lb cooked sugar snap pea, diagonally cut into thirds

Steps:

  • Make sauce:.
  • Pick enough tarragon leaves to measure 1/2 cup (do not pack).
  • Chop enough chives to measure 1/3 cup.
  • Coarsely chop shallot.
  • In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
  • Sauce may be made 1 day ahead and chilled, covered.
  • Bring sauce to cool room temperature before serving.
  • Make Fish:.
  • In a deep 10-inch skillet bring wine and water to a simmer, covered.
  • Cut salmon into 6 pieces and season with salt and pepper.
  • Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
  • Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
  • When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
  • Salmon may be cooked 1 day ahead and chilled, covered.
  • Bring salmon to cool room temperature before serving.
  • Assemble:.
  • Cut potatoes lengthwise into 1/8-inch-thick slices.
  • In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
  • Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
  • Season potatoes with salt and arrange salmon on top of potatoes.
  • Garnish salmon with peas.

Nutrition Facts : Calories 619.6, Fat 23.4, SaturatedFat 3.8, Cholesterol 114.8, Sodium 498.9, Carbohydrate 33.8, Fiber 4.2, Sugar 5.4, Protein 50

SALMON WITH TARRAGON SAUCE



Salmon With Tarragon Sauce image

This is simple, elegant but ,best of all, it is low calorie!! Great for when you want something on the sophisticated side but don't need the guilt.

Provided by JackieOhNo

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 1/2 lbs salmon fillets
salt, to taste
1/4 cup white wine
1/2 teaspoon dried tarragon
4 teaspoons Dijon mustard

Steps:

  • Preheat oven to 400 degrees.
  • Melt 2 T. of the butter in a roasting pan large enough to hold the fish.
  • Put the fish in the butter and turn to coat. Sprinkle with salt.
  • Bake 20 minutes, turning once.
  • Meanwhile, in small saucepan, combine wine, tarragon, and mustard and bring to a boil over medium heat. Simmer for 2 minutes.
  • Remove from heat and swirl in the 2 T. remaining butter until melted.
  • Divide fish into 4 servings and top with the sauce.

Nutrition Facts : Calories 315.8, Fat 17.6, SaturatedFat 8.3, Cholesterol 119.2, Sodium 252.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 34.4

EGGS BENEDICT FOR TWO - WITH SMOKED SALMON



Eggs Benedict for Two - With Smoked Salmon image

I absolutely adore poached eggs on toast so for me Eggs Benedict is really something to enjoy. If you have a toaster that will accommodate split muffins, feel free to toast them in that instead of under the grill. As I don't eat ham / prosciutto, I make my Eggs Benedict with smoked salmon which also adds a lovely elegant touch in my opinion. Save this recipe for special days such as birthdays & anniversaries, better still drop hints for someone else to make it for you :wink:

Provided by Um Safia

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

6 eggs
4 slices smoked salmon
2 English muffins
4 ounces butter
1 tablespoon lemon juice
salt and black pepper

Steps:

  • Heat the grill / broiler. Put a large pan of water to boil over a high heat. As soon as the water starts boiling, reduce heat so the water is just simmering.
  • Poach the eggs: crack one egg into a cup and gently slip the egg into the water. Place the 3 remaining eggs into the water using the same cup method, making sure to keep the eggs away from each other. Immediately turn the heat down to it's lowest setting & time the eggs for 3 minutes.
  • Split the muffins & toast under the grill / or in a toaster.
  • Make the Hollandaise: Heat the butter in a small pan or in the microwave, until it is bubbling & totally liquid. Do not let the butter brown.
  • Crack the remaining eggs into a blender, put the lid on & leave the spout / hole open. Start the blender & pour the butter through the spout / hole in a steady stream - this will thicken the eggs. Add the lemon juice & season well to your taste with freshly milled blackk pepper & salt.
  • Place the split muffins on 2 plates ( 2 half muffins on each plate).
  • Top the muffin halves with the smoked salmon.
  • Drain the poached eggs & place one on each muffin half.
  • Spoon a little hollandaise sauce over each egg & serve immediately.

Nutrition Facts : Calories 758.4, Fat 61.9, SaturatedFat 34.2, Cholesterol 756.4, Sodium 778.9, Carbohydrate 27, Fiber 2, Sugar 3.4, Protein 24.4

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

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

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