Poached Eggs with Mock Béarnaise Sauce
Here is a foolproof Poached Eggs with Mock Bearnaise sauce that you can make at home. The sauce is great over the poached eggs, spinach and English muffins. This breakfast dish is easy but restaurant-quality.
Servings: 2
Calories: 463kcal
Equipment
- 1 piece of kitchen twine
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!
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
Calories: 463kcal | Carbohydrates: 28g | Protein: 17g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 339mg | Sodium: 733mg | Potassium: 255mg | Fiber: 2g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 3mg
