English Muffin Topped With Tarragon Egg And Smoked Salmon Recipes

ENGLISH MUFFIN TOPPED WITH TARRAGON EGG AND SMOKED SALMON

Steps:

• Put the eggs and milk in a small bowl and whisk well to combine.
• Brush a medium non-stick frying pan with the oil and heat on meadium and then add egg mixture and cook, stirring often with a wooden spoon, for 3 to 4 minutes or until egg is almost set and remove the pan from the heat.
• Put a muffin half on each plate top each with rocket leaves, egg, tarragon leaves and salmon and season with pepper and then add the remaining muffin halves to serve.
• Accompany the muffin with the milk, if you like.
• If you wish to lower the salt content omit the salmon and this will reduce the sodium count from 541.4 to 370.4.

POACHED EGGS AND SMOKED SALMON WITH TARRAGON BEARNAISE

Steps:

• Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
• In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
• Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
• Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.