Poached eggs with Bearnaise sauce on Parmesan bread | Allyson Gofton
Ingredients Bearnaise Sauce - 125 grams unsalted butter, melted - ½ shallot, peeled and finely diced - 2-3 peppercorns - 3 tblsp white wine or tarragon vinegar
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.allysongofton.co.nz.
Ingredients
- 125 grams unsalted butter, melted
- ½ shallot, peeled and finely diced
- 2-3 peppercorns
- 3 tblsp white wine or tarragon vinegar
- 3 tblsp water
- 2 egg yolks
- 1 tblsp each chopped tarragon and chervil
- boiling water
- vinegar
- 8 fresh eggs, at room temperature
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