Poached Eggs And Smoked Salmon With Tarragon Bearnaise

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 tablespoons dry 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.