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Poached eggs with tarragon cream

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Poached eggs with tarragon cream 0 Picture

Ingredients

  • Nonstick cooking spray, optional
  • 1 'teaspoon minced shallot
  • 2 tablespoons plus 2 teaspoons butter, divided
  • 2 tablespoons flour
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt
  • 2 teaspoons minced fresh tarragon
  • 4 eggs Vt cup shredded Gruyere cheese
  • 2 tablespoons fresh bread crumbs

Details

Preparation

Step 1

1. Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4. full with water; bring to a boil
2. Meanwhile, cook the shallot in 2 tablespoons of butter in a saucepan over medium-low heat until softened. Stir in the flour until blended and slightly cooked, 1 minute. Stir in the milk and cream. Heat to boiling, stirring constantly, then boil and stir 1 minute. Stir In the salt. Remove from the heat; strain the sauce through a fine mesh strainer and stir In the tarragon. Cover; set aside.
3. Heat the oven to 375 degrees. •
4. Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour Into the water; repeat with the second egg. Cook until the whites are barely set, about 1 1/2 minutes, then remove them gently using a slotted spatula to a small buttered ramekin. Repeat with the remaining 2 eggs.
5. Divide the tarragon sauce between the ramekins, spooning over the eggs, then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly, 5 to 10 minutes.

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