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    You are in: Home / Recipes / Poached Eggs and Smoked Salmon with Tarragon Bearnaise Recipe
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    Poached Eggs and Smoked Salmon with Tarragon Bearnaise

    Average Rating:

    3 Total Reviews

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    • on January 02, 2014

      Ultimate comfort food in my books!

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    • on July 07, 2010

      hello sugarpea, I love this recipe but w/out the tarragon and w/1 T dill! made the bernaise sauce in a double boiler & then strained it,; kept it warm. served it on crumpets sliced in half. this recipe I found on the martha stewart site and then I went looking for it on this site & voilá here it was. :) thanks so much for posting - we enjoyed it thoroughly. perhaps next time I will make it with the tarragon - just don't like anise that much. hugz, Manami ;)

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    • on August 23, 2009

      We used our own smoked salmon from this summer to make this recipe. The bearnaise sauce was very tasty but I did change it since I'm afraid of eating raw eggs. I cooked the egg yolks in the saucepan over low heat with concentrated tarragon vinegar sauce over low heat beating all the time. Added the butter and water called for the recipe and they came out perfectly cooked this way. We did add extra 1 T more water to thin the sauce. The taste of poached eggs with bearnaise and smoked salmon is wonderful and this sauce will be used to make bearaise in the future. Thank you for postsing this recipe.

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    Nutritional Facts for Poached Eggs and Smoked Salmon with Tarragon Bearnaise

    Serving Size: 1 (214 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 470.9
     
    Calories from Fat 350
    74%
    Total Fat 38.9 g
    59%
    Saturated Fat 19.4 g
    97%
    Cholesterol 655.1 mg
    218%
    Sodium 621.4 mg
    25%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.9 g
    3%
    Protein 26.0 g
    52%

    The following items or measurements are not included:

    tarragon vinegar

    crumpets

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