Keto Brunch Salad
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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!

Allergens:
Egg
Salmon
Mustard
Sulphites
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

/ serving 2 people

4 unit(s)

Egg

(Contains Egg)

100 g

Smoked Salmon

(Contains Salmon)

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

7 g

Tarragon

56 g

Arugula and Spinach Mix

28 g

Croutons

(Contains Milk, Wheat May contain Soy, Sesame)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

½ tbsp

Oil*

¼ tsp

Sugar*

2 tbsp

Butter*

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Nutrition Values

Calories670 kcal
Fat56 g
Saturated Fat15 g
Carbohydrate14 g
Sugar3 g
Dietary Fiber1 g
Protein27 g
Cholesterol465 mg
Sodium1310 mg
Trans Fat1 g
Potassium550 mg
Calcium225 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Measuring Spoons
Whisk
Medium Pot
Slotted Spoon

Instructions

1
  • 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.
2
  • 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.)
3
  • 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.
4
  • 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.
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