Poached Eggs and Smoked Salmon with Tarragon Bearnaise

20 mins (prep 20)
13 ingredients
8 servings
A wonderful variation on Eggs Benedict. The Bearnaise sauce is made in the blender, taking the stress out of preparing this dish. The sauce comes out perfectly every time. Using an egg poacher will also make this dish easier to prepare.

Categories:  served-hot , fish , breakfast , quick , equipment , brunch , egg , lunch~snacks , <-30-mins , main-dish , oven , valentine's-day , stove-top , comfort-food , taste~mood , romantic , broil~grill , eggs~dairy , time-to-make , holiday , new-years , presentation , seafood , salmon , saltwater-fish , savory ,
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Serving Size (22.72 g)
Servings 8
Amount per Serving
Calories 135.16 Calories from Fat 132.39
% Daily Value *
Total Fat 14.71g 181.05%
Saturated Fat 9.16g 366.28%
Trans Fat 0.0 %
Cholesterol 37.86mg 100.95%
Sodium 0.68mg 0.23%
Total Carbohydrate 0.43g 1.15%
Dietary Fiber 0.0 g 0.0%
Sugars 0.04 g %
Protein 0.05g 0.78%
Vitamin A 453.83IU% Vitamin C 0.0mg%
Calcium 0.92mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
tarragon vinegar, minced shallot, chopped fresh tarragon, large egg yolks, warm, hot, chopped fresh tarragon, large eggs, smoked salmon