Poached Eggs with Béarnaise Sauce
This classic French egg dish makes an elegant brunch for Father’s Day. Read our poached eggs with béarnaise sauce recipe today.
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 eggs.ca.
Cooking tools:
- Stove
- Saucepan
- Dish
- Slotted spoon
- Paper towel
- Blender
- Measuring spoon
- Measuring cup
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Toaster
- Plate
Ingredients
- 2 tsp white vinegar
- 8 eggs
- 1 tbsp white wine vinegar
- 1 tbsp white wine
- 1 tbsp finely chopped fresh tarragon
- 2 to 4 whole peppercorns
- 1/2 cup salted butter
- 3 egg yolks
- 2 tsp lemon juice
- 1/4 tsp Dijon mustard
- Pinch each salt and pepper
- 4 English muffins, split, toasted and buttered
- 1 cup arugula
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