Keto Brunch Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit(s)
Egg
(Contains: Egg)
100 g
Smoked Salmon
(Contains: Salmon)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Soy, Wheat, Egg)
7 g
Tarragon
56 g
Arugula and Spinach Mix
28 g
Croutons
(Contains: Milk, Wheat May contain traces of: Crustaceans, Fish, Mustard, Sesame, Soy, Sulphites, Egg, Peanuts, Tree nuts)
Not included in your delivery
2 tbsp
Butter*
¼ tsp
Sugar*
0.13 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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 spinach and arugula 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 eggs into a small bowl.
- Once water is boiling, reduce heat to medium, then stir water in a circular motion.
- Add eggs one at a time to the water, then continue to stir in the same circular direction. (TIP: Stir carefully so that the egg doesn'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.
- 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.
