Keto Eggs Benedict
with Smoked Salmon and Tarragon Cream Sauce- Oeuf
- Saumon
- Moutarde
- Sulfites
- Lait
- Blé
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Soya
- Sulfites
- Blé
- Oeuf
- Arachides
- Noix
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!
Ingrédients
4 pièce(s)
Œuf
(Contient: Oeuf)
100 g
Saumon fumé
(Contient: Saumon)
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Poisson, Lait, Moutarde, Sésame, Soya, Blé, Oeuf)
7 g
Estragon
56 g
Mélange roquette et épinards
28 g
Croûtons
(Contient: Lait, Blé Peut contenir : Crustacés, Poisson, Moutarde, Sésame, Soya, Sulfites, Oeuf, Arachides, Noix)
Pas inclus dans votre livraison
2 cs
Beurre*
¼ cc
Sucre*
0.13 cc
Poivre*
½ cs
Huile*
0.13 cc
Sel*
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 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.
