Keto Brunch Salad
with Smoked Salmon and Tarragon Cream Sauce- Egg
- Salmon
- Mustard
- Sulphites
- Milk
- Wheat
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Peanuts
- Tree nuts
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!
Ingredients
4 unit(s)
Egg
(Contains: Egg)
100 g
Smoked Salmon
(Contains: Salmon)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Fish, Milk, Mustard, Sesame, Soy, Wheat, Egg)
7 g
Tarragon
56 g
Arugula and Spinach Mix
28 g
Croutons
(Contains: Milk, Wheat May be present: 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.
