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Poached Eggs with Smoked Salmon and Tarragon-Lemon Sauce
- Active Time 20m
- Total Time 20m
Cooking.com Tip: No more fishing poached eggs from a skillet full of salty water. This egg poacher allows you to drop the 4 detachable nonstick egg-poaching cups into the pan to cook the eggs individually and without getting diluted from the poaching liquid. The clear lid allows you to keep an eye on the eggs as they cook, and the nonstick surface makes removing the poached eggs easy.
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup hot clarified butter
- Salt and pepper
- 1/2 teaspoon chopped fresh tarragon
- Six 1-inch-thick slices brioche or egg bread, toasted, halved
- 12 slices smoked salmon
- 12 large eggs, poached
Mix the egg yolks and lemon juice in a blender until very well blended. With the machine running, gradually drizzle hot clarified butter into the yolk mixture. Continue blending until the mixture is smooth and thick. Season the sauce to taste with salt and pepper. Bring 2 cups water to boil in a medium saucepan. Remove from heat. Transfer the sauce to a medium metal bowl. Place the bowl over the saucepan of hot water to keep warm. Stir in the tarragon just before serving.
Place two halved slices toasted brioche in center of each plate, overlapping slightly. Top with smoked salmon, then eggs. Spoon the sauce over and serve.
FOR BUFFET: Place the toasted brioche in a basket. Fan smoked salmon on a platter. Arrange the poached eggs in a shallow baking dish, and spoon sauce over the eggs. Allow guests to serve themselves.
TO CLARIFY BUTTER: Melt 3/4 cup (1 1/2 sticks) unsalted butter in a heavy small saucepan over medium heat. Skim the froth from atop surface of the melted butter. Carefully pour the clear melted butter into a small bowl or measuring cup. Discard the milky liquid remaining in the bottom of the saucepan.
Recipe created exclusively for Cooking.com by Rochelle Palermo.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
443 calories; 31g total fat; 596mg cholesterol; 417mg sodium; 21g carbohydrates; 1g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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