Keto Brunch Salad
Serves 2 | 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
¼ tsp
Sugar*
½ tbsp
Oil*
2 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. 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 two eggs 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.Repeat poaching process with remaining two 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.
