Poached Egg And Smoked Salmon Crumpets 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 EGG AND SMOKED SALMON CRUMPETS



Poached Egg and Smoked Salmon Crumpets image

Make and share this Poached Egg and Smoked Salmon Crumpets recipe from Food.com.

Provided by hectorthebat

Categories     Breakfast

Time 21m

Yield 2 serving(s)

Number Of Ingredients 6

2 eggs
2 crumpets
2 slices smoked salmon
15 g butter
chives
2 wedges lemons

Steps:

  • Put a pan on to heat and pour boiling water from the kettle to a depth of 2.5cm. Keep on a medium heat and when the first small bubbles appear, carefully break the eggs into the water. Using a timer, let them barely simmer for 1 minute.
  • Remove the pan from the heat and let them sit in the water for exactly 10 minutes.
  • As the eggs are sitting, toast the crumpets.
  • Spread the crumpets with butter and top with a slice of salmon. Remove the eggs carefully from the pan with a draining spoon and rest on kitchen paper for a few seconds to drain excess water. Lay on top of the salmon, sprinkle on the chives and some black pepper and serve straight away with a wedge of lemon.

Nutrition Facts : Calories 141.8, Fat 11, SaturatedFat 5.4, Cholesterol 202, Sodium 125.4, Carbohydrate 5.8, Fiber 1.6, Sugar 1.6, Protein 7

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