Easy Eggs Bearnaise
Reimagine your brunch game with this elegant yet approachable recipe for Easy Eggs Béarnaise. Perfectly poached eggs rest atop golden-toasted English muffin halves, layered with optional slices of savory ham or luxurious smoked salmon. The star of the dish is the velvety homemade Béarnaise sauce—infused with fresh tarragon and a reduction of white wine and shallots, whisked into perfection for a creamy finish that brings gourmet flair to your plate. With simple step-by-step instructions, this recipe makes it easy to master the art of Béarnaise while delivering restaurant-quality results in under 30 minutes. Serve this indulgent dish at brunch gatherings or as a delightful breakfast-for-dinner option, and watch it impress every time.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons White vinegar
- 1 cup Butter
- 3 large Egg yolks
- 1 small Shallot
- 2 tablespoons White wine vinegar
- 1 tablespoon Dry white wine
- 2 tablespoons Fresh tarragon
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper (optional)
- 2 English muffins
- 4 slices Ham or smoked salmon (optional)
Instructions
Begin by preparing the Béarnaise sauce. Mince the shallot and add it to a small saucepan along with the white wine vinegar, dry white wine, and half of the fresh tarragon (finely chopped).
Simmer over medium-low heat until the liquid reduces by half. Strain the mixture into a heatproof bowl and let it cool slightly.
Melt the butter in a microwave or on the stovetop until fully liquid, then keep warm.
Place the egg yolks into the bowl with the reduced vinegar mixture. Whisk well.
Set the bowl over a pot of simmering water (creating a double boiler) but ensure the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens and becomes pale yellow.
Gradually drizzle in the melted butter while continuing to whisk, creating a creamy, emulsified sauce. Stir in the remaining tarragon, salt, and black pepper (if using). Keep warm.
For the poached eggs, bring a medium saucepan of water to a gentle simmer. Add white vinegar to the water.
Crack each egg into a small bowl. Swirl the simmering water with a spoon to create a gentle vortex, then carefully slide one egg into the center of the vortex. Cook for 3-4 minutes or until the whites are set but yolks remain soft. Use a slotted spoon to remove the egg and drain on a paper towel. Repeat with remaining eggs.
Toast the English muffins and place one half on each plate. Optionally, add a slice of ham or smoked salmon to each muffin half.
Top each muffin half with a poached egg, then generously spoon the Béarnaise sauce over the top.
Garnish with additional tarragon if desired, and serve immediately.
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1884 mg | 628% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 19.1 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 333 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
