English Muffin Topped With Tarragon Egg And Smoked Salmon 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.

ENGLISH MUFFIN TOPPED WITH TARRAGON EGG AND SMOKED SALMON



English Muffin Topped With Tarragon Egg and Smoked Salmon image

A suggested breakfast from Australian BH&G Diabetic Living. Suggested you drink a glass (125ml) of skim milk with it.

Provided by ImPat

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

2 eggs (50 grams each)
1 tablespoon skim milk
2 whole wheat English muffins (split toasted or 4 slices gluten free wholemeal bread)
15 g rocket (1 cup baby leaves)
1 tablespoon tarragon (small leaves torn)
20 g smoked salmon (cut into strips)
black pepper (freshly ground to taste)

Steps:

  • Put the eggs and milk in a small bowl and whisk well to combine.
  • Brush a medium non-stick frying pan with the oil and heat on meadium and then add egg mixture and cook, stirring often with a wooden spoon, for 3 to 4 minutes or until egg is almost set and remove the pan from the heat.
  • Put a muffin half on each plate top each with rocket leaves, egg, tarragon leaves and salmon and season with pepper and then add the remaining muffin halves to serve.
  • Accompany the muffin with the milk, if you like.
  • If you wish to lower the salt content omit the salmon and this will reduce the sodium count from 541.4 to 370.4.

Nutrition Facts : Calories 229.2, Fat 6.8, SaturatedFat 1.9, Cholesterol 188.4, Sodium 397.6, Carbohydrate 28.9, Fiber 4.7, Sugar 5.7, Protein 14.9

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