Keto Eggs Benedict
with Smoked Salmon and Tarragon Cream Sauce
If you've never tried salad for brunch, now's your chance! This meal is packed with brunch favourites like smoked salmon and poached eggs and smothered in a rich tarragon cream sauce. Seasoned croutons add the perfect crunch to round out the most important meal of the day!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 pièce(s)
Œuf
(Contient Oeuf)
100 g
Saumon fumé
(Contient Saumon)
4 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
7 g
Estragon
56 g
Mélange roquette et épinards
28 g
Croûtons
(Contient Lait, Blé Peut contenir Arachides, Moutarde, Oeuf, Poisson, Crustacés, Soya, Lait, Sésame, Noix, Sulfites, Blé)
Pas inclus dans votre livraison
2 cs
Beurre*
¼ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
½ cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Strip 1 tsp tarragon leaves from stem, then finely chop.
- Add 1 tsp white wine vinegar and 1/2 tbsp oil to a medium bowl, then whisk to combine. Add arugula and spinach mix, then season with salt and pepper. Toss to combine.
- Melt 2 tbsp butter in the microwave or small pot.
- While butter melts, whisk together mayo, 1/4 tsp sugar and 1/2 tsp white wine vinegar in a small bowl.
- Gradually whisk in melted butter until smooth.
- Add tarragon. Season with salt, to taste, then whisk to combine. (NOTE: If sauce is too thick, slowly whisk in 1 tbsp warm water to help loosen.)
- Add 6 cups water and 1 tsp salt to a medium pot. Cover and bring a boil over high heat.
- Meanwhile, crack all eggs into another small bowl.
- Once water is boiling, reduce heat to medium, then stir water in a circular motion.
- Add 2 eggs to the water, then continue to stir in the same circular direction. (TIP: Stir carefully so that the eggs don't break!)
- Cook, stirring occasionally to keep the water swirling, until egg whites are opaque, 3-4 min.
- Carefully remove eggs from water using a slotted spoon and transfer to a paper towel-lined plate. Season with salt and pepper.
- Repeat poaching process with remaining 2 eggs.
- Divide dressed greens between bowls, then tear smoked salmon over top. Divide eggs between bowls, then sprinkle croutons over top.
- Drizzle tarragon cream sauce over top of eggs.