Introducing poached eggs with creamy, mock Béarnaise sauce and tender spinach on chewy English muffins. This breakfast dish is easy but restaurant-quality.
Have you ever tried to follow a classic French Béarnaise sauce only to end up with a clumpy, unappetizing mess? The good news is that you can create a foolproof Poached Eggs with Mock Béarnaise sauce at home with common ingredients.
You will be eating that Sunday brunch-style meal in far less time than it takes to emulsify hot butter in egg yolk and vinegar.
The sauce in this recipe is great over the poached eggs, spinach and English muffins, but you can also try drizzling it over a bison steak, crispy skinned salmon, or roasted veggies, too.
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What is Béarnaise Sauce?
Traditional Béarnaise sauce is a classic French sauce with rich, buttery flavor, similar in technique to a Hollandaise sauce, which can be tricky to make. It has the addition of tarragon and is popular over steak frites.
Advantages Over the Traditional Version
- This mock Béarnaise sauce requires no cooking or constant whisking.
- The sauce can be stored for later use.
- The plastic pouches and wicks make poached egg placement and removal a cinch.
- This recipe is foolproof (get the same great results every time).
Ingredients
- tarragon - A leafy green herb commonly used in French cuisine.
- fresh spinach - I recommend baby spinach since it's being eaten raw.
- English Muffins - It's easy to just pick some English muffins up at the grocery store but you can also make homemade English muffins in a skillet. Toast them before topping with the poached eggs for best results.
- white wine vinegar - This is another ingredient that sets Bearnaise sauce apart from a Hollandaise (which uses lemon juice). It's milder than regular white vinegar and ideal in sauces.
*Ingredient amounts are in the recipe card.
How to Make Poached Eggs With Mock Béarnaise Sauce
- Take a big piece of plastic wrap and place it over a cup, pushing to the inside of the cup until there's enough space for one egg.
- Cover the inside of the plastic with oil.
- Crack and place the egg (careful not to break the yolk) inside the plastic wrap. Close the top of the plastic with your hands, creating a small bag for the egg, and wrap it up using a long piece of kitchen twine. Create a knot so the egg is secure (try not to leave too much air), and don't cut the rest of the kitchen twine, as it will help you in the next couple steps. Repeat for the other eggs.
- Add water to a deep pot and bring it to a boil, when it starts boiling, place the eggs inside and let them cook for 5 minutes (you can place them inside the pot and take them out using the kitchen twine).
- For the mock Béarnaise sauce, mix all of the ingredients well.
- Place the spinach over each side of the English muffins. Open the eggs directly over the spinach and cover with the sauce. Serve!
Make Ahead Tips
- Mix up a large amount of the sauce at once and keep it in your fridge for ready use (for up to 5 days).
- Prep and store spinach leaves between paper towels for quick access.
- Slice the English muffins ahead of time and store them in the freezer until about 1 hour before making this recipe. They will keep more fresh and only take about 1 hour to thaw at room temperature.
More Delicious Breakfast Recipes to Try
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📋Recipe
Poached Eggs with Mock Béarnaise Sauce
Ingredients
For the Poached Eggs
- 4 eggs
- 2 English Muffins - toasted for best results
- fresh spinach
- olive oil
- salt and pepper
- freshly chopped chives - optional
For the Mock Bearnaise Sauce
- ¼ cup mayonnaise
- 2 tablespoons mustard
- 1 teaspoon dried tarragon
- 1 teaspoon white wine vinegar
- salt and pepper - to taste
Instructions
- Take a big piece of plastic wrap and place it over a cup, pushing to the inside of the cup until there's enough space for one egg. (See the Sous Vide method step by step.)
- Cover the inside of the plastic with oil.
- Crack and place the egg (careful not to break the yolk) inside the plastic wrap. Close the top of the plastic with your hands, creating a small bag for the egg, and wrap it up using a long piece of kitchen twine. Create a knot so the egg is secure (try not to leave too much air), and don't cut the rest of the kitchen twine, as it will help you in the next couple steps. Repeat for the other eggs.
- Add water to a deep pot and bring it to a boil, when it starts boiling, place the eggs inside and let them cook for 5 minutes (you can place them inside the pot and take them out using the kitchen twine).
- For the sauce, mix all of the ingredients well.¼ cup mayonnaise, 2 tablespoons mustard, 1 teaspoon dried tarragon, 1 teaspoon white wine vinegar, salt and pepper
- Place the spinach over each side of the English muffins. Open the eggs directly over the spinach, cover with the sauce and fresh chives, if desired. Serve!
Equipment
- 1 piece of kitchen twine
Notes
- Make ahead tips:
- If desired, you can mix up a large amount of the sauce at once and keep it in your fridge for ready use (for up to 5 days).
- Prep and store spinach leaves between paper towels for quick access.
- Slice the English muffins ahead of time and store them in the freezer until about 1 hour before making this recipe. They will keep more fresh and only take about 1 hour to thaw at room temperature.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This is an easy and delish breakfast. Much easier and quicker than traditional bearnaise!