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Poached Eggs with Smoked Salmon and Tarragon-Lemon Sauce

Source: Cooking.com
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 6
RECIPE INGREDIENTS
3 large egg yolks
1 tablespoon fresh lemon juice
1/2 cup hot clarified butter
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
DIRECTIONS
Mix egg yolks and lemon juice in blender until very well blended. With machine running, gradually drizzle hot clarified butter into yolk mixture. Continue blending until mixture is smooth and thick. Season sauce to taste with salt and pepper. Bring 2 cups water to boil in medium saucepan. Remove from heat. Transfer sauce to medium metal bowl. Place bowl over saucepan of hot water to keep warm. Stir in tarragon just before serving.


Place two halved slices toasted brioche in center of each plate, overlapping slightly. Top with smoked salmon, then eggs. Spoon sauce over and serve.


FOR BUFFET: Place toasted brioche in basket. Fan smoked salmon on platter. Arrange poached eggs in shallow baking dish, and spoon sauce over eggs. Allow guests to serve themselves.


TO CLARIFY BUTTER: Melt 3/4 cup (1 1/2 sticks) unsalted butter in heavy small saucepan over medium heat. Skim froth from atop surface of melted butter. Carefully pour clear melted butter into small bowl or measuring cup. Discard milky liquid remaining in bottom of saucepan.


Recipe created exclusively for Cooking.com by Rochelle Palermo.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 443
Fat. Total: 31g
Fiber: 1g
Carbohydrates, Total: 21g
Sodium: 417mg
% Cal. from Fat: 63%
Cholesterol: 596mg
Protein: 20g
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