Reviews (2) Add Rating & Review 14 Ratings 5 star values: 4 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 03/24/2013 excellent! Martha Stewart Member Rating: Unrated 03/24/2013 I made this today for a palm sunday brunch, big hit, everyone loved it. it was very delicious.
Back to Poached Eggs and Smoked Salmon with Dill Bearnaise All Reviews for Poached Eggs and Smoked Salmon with Dill Bearnaise - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Poached Eggs and Smoked Salmon with Dill Bearnaise Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons white-wine vinegar 2 tablespoons dry white wine 5 whole black peppercorns 1 shallot, minced 3 large egg yolks 12 tablespoons (1 1/2 sticks) unsalted butter, cut in pieces Salt 8 large eggs 1 tablespoon finely snipped fresh dill, plus more for garnish 8 ounces smoked salmon, thinly sliced 4 Crumpets, or English muffins, split in half, toasted
Gallery Poached Eggs and Smoked Salmon with Dill Bearnaise
Recipe Summary Servings: 4
Gallery
Poached Eggs and Smoked Salmon with Dill Bearnaise
Poached Eggs and Smoked Salmon with Dill Bearnaise
Poached Eggs and Smoked Salmon with Dill Bearnaise
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons white-wine vinegar 2 tablespoons dry white wine 5 whole black peppercorns 1 shallot, minced 3 large egg yolks 12 tablespoons (1 1/2 sticks) unsalted butter, cut in pieces Salt 8 large eggs 1 tablespoon finely snipped fresh dill, plus more for garnish 8 ounces smoked salmon, thinly sliced 4 Crumpets, or English muffins, split in half, toasted
Directions
Fill a large saucepan with water; bring to a boil. In a small saucepan, combine vinegar, wine, peppercorns, and shallot. Place over medium-high heat; cook until almost all the liquid is evaporated, about 2 minutes. Add 2 tablespoons water; reduce heat to low.
Add yolks; whisk until thickened, about 4 minutes. Turn off heat; whisk in the butter until fully incorporated and the sauce thickens, about 3 minutes. Season with salt. Strain sauce into a medium heat-proof bowl; discard solids. Stir in dill. Keep bearnaise warm over very gently simmering water, whisking occasionally.
Fill a shallow dish with warm water. Reduce heat under saucepan to medium, so water is just simmering. Break one egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide in egg. Repeat until all eggs are in saucepan.
When first eggs become opaque, begin to remove them with a slotted spoon, in the order in which they were added. This process should take about 3 minutes. Transfer the eggs to the dish of warm water.
Divide salmon into 8 portions; place each over a half of a toasted crumpet. Using a slotted spoon, remove eggs from warm water; set the spoon, with the egg inside, briefly on a clean cloth to drain. Gently place 1 egg on each crumpet; spoon dill bearnaise over the top. Serve two crumpet halves to each person, and garnish with snipped dill.
Reviews (2)
Add Rating & Review 14 Ratings 5 star values: 4 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 03/24/2013 excellent! Martha Stewart Member Rating: Unrated 03/24/2013 I made this today for a palm sunday brunch, big hit, everyone loved it. it was very delicious.
Reviews (2)
Add Rating & Review 14 Ratings 5 star values: 4 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 4 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
14 Ratings 5 star values: 4 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
14 Ratings 5 star values: 4 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
5 star values: 4 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 03/24/2013 excellent! Martha Stewart Member Rating: Unrated 03/24/2013 I made this today for a palm sunday brunch, big hit, everyone loved it. it was very delicious.Martha Stewart Member
Rating: Unrated 03/24/2013
excellent!
Rating: Unrated
I made this today for a palm sunday brunch, big hit, everyone loved it. it was very delicious.
All Reviews for Poached Eggs and Smoked Salmon with Dill Bearnaise
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Poached Eggs and Smoked Salmon with Dill Bearnaise
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
