Poached Eggs With Bearnaise Sauce Recipe
This is a classic French dish - perfect for a brunch. The bearnaise sauce is enhanced with tarragon - yum!
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.recipezazz.com.
Cooking tools:
- Stove
- Saucepan
- Saucer
- Slotted spoon
- Paper towel
- Fine-mesh sieve
- Blender
- Toaster
- Plate
Ingredients
- 2 teaspoons white vinegar
- 8 eggs
- 1 tablespoon white wine vinegar
- 1 tablespoon white wine
- 1 tablespoon finely chopped fresh tarragon
- 4 whole peppercorns
- 1/2 cup butter (salted)
- 4 egg yolks
- 2 teaspoons lemon juice
- 1/2 teaspoon Dijon mustard
- salt
- pepper
- 4 (228 grams) English muffins (split, toasted and buttered)
- 1 cup arugula
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