Have you ever wanted to reproduce the poached eggs with tender spinach, chewy English muffins and that creamy Béarnaise sauce you tasted at the last restaurant brunch? Did you try to follow a recipe for the classic French herb 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. This recipe calls for ingredients you probably already have in your pantry and fridge.
With no need for small appliances or a double boiler, 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 your favorite steak, salmon or roasted veggies too.
This classic brunch recipe has several advantages over the traditional version:
- The plastic pouches and wicks make egg placement and removal a cinch
- The sauce requires no cooking or constant whisking
- The sauce can be stored for later use
- This recipe is foolproof (get the same great results every time)
Do you have a hectic schedule but don’t want to compromise taste?
Mix up a large amount of the sauce at once and keep it in your fridge for ready use. Prep and store spinach leaves between paper towels for quick access.
Have you tried this recipe? We’d love to hear how it turned out! Please let us know in the comments below. Even better, share a pic of your finished recipe on Instagram or Pinterest!
Poached Eggs with Mock Béarnaise Sauce
Ingredients
- 2 eggs
- 2 English Muffins
- Fresh spinach
- Olive oil
- Salt and pepper
- 1 piece wick
For the sauce:
- ¼ cup mayonnaise
- 2 tbsp. mustard
- 1 tsp. dried tarragon
- 1 tsp. vinegar
- Salt and pepper
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 wick. Create a knot so the egg is secure (try not to leave too much air), and don’t cut the rest of the wick, as it will help you in the next couple steps. Repeat for the other egg.
- 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 wick).
- For the sauce, mix all of the ingredients well.
- Open the eggs directly over the muffins with spinach, and cover with the sauce.
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.
Looking for a dessert option? Try our Electric Skillet Brownies