Wednesday, February 15, 2017

Poached Eggs with Tarragon Sauce

Benedict Poached Eggs


  • ***Egg Ingredients***
  • 10 large eggs
  • 30 tbsp. water, divided
  • Slices of brioche, English muffins,and assorted savory breads
  • 2 cups Tarragon Sauce (recipe below)
  • ½ cup Canadian bacon, finely chopped
  • ¼ cup fresh chive, minced
  • ¼ cup pimento, minced
  • ***Tarragon Sauce***
  • 4 egg yolks
  • 1 tsp. grainy mustard
  • 1 cup canola oil
  • Juice of 1 lemon
  • 2 tbsp. water
  • 2 tbsp. tarragon, minced
  • ½ small garlic clove, crushed
  • ½ tsp. coarse kosher salt


  1. ***Egg Directions***
  2. Place Egg Inserts in Microwave Breakfast Maker. Pour 3 tbsp. of water into each Egg Insert; water fill line should be completely covered.
  3. Crack 1 egg into each Egg Insert.
  4. Place cover on Microwave Breakfast Maker. Microwave on high power 50 seconds or until desired doneness. Transfer to a chaffing dish with 1˝/2.5 cm of warm water in the food dish. Repeat with remaining eggs.
  5. Serve warm with brioche or English muffins; top with our Tarragon Sauce, Canadian bacon, fresh chive, and pimento.
  6. ***Sauce Directions***
  7. In the base of the Power Chef® System with paddle attachment, blend together egg yolks and mustard. While blending, slowly stream in oil through the funnel attachment; mixture will thicken. Blend in lemon juice.
  8. Transfer mixture to a small bowl. Stir in water, tarragon, garlic, and salt. Add additional lemon juice, salt, and pepper to taste. Serve at room temperature atop Poached Eggs.
To purchase the Tupperware products used in this recipe shop

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